RECIPE - WINTER TO SPRING SALAD

Crispy Apple, Quinoa, and Sweet Pot salad

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A perfect little compliment to the changing weather and foods going in and out of season. I'm a person who likes to eat seasonal food and incorporate what's in abundance.

I find it easier to get everything out and prep it so I can chuck it all in at the end. It's easier to do this than to read through the recipe trying to remember if the tomatoes were diced, sliced or baked. So I put a little side note on each ingredient so you can easily see it. 

Serves 2

INGREDIENTS

  • 60g quinoa 
  • salt 
  • 180g sweet potato sliced or cubed -1cm 
  • 80g spinach
  • 1 green apple - diced (lazy version: doesn’t peel it)
  • 100g walnuts raw or activated

BAKE

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  1. preheat oven 180degrees
  2. place sweet potato on a baking tray, drizzle with olive oil, salt, and pepper. 
  3. Bake for 20min
  4. let cool

COOK

  1. bring 250ml of water to a boil with a pinch of salt
  2. Place the quinoa in and let it boil for 2 minutes more
  3. bring to a simmer and place the lid on the pot to simmer for another 7-10min
  4. quinoa should be fluffy, not mushy (if you have excess water, I usually use a sift to drain)
  5. Let cool

MIX

  1. combine diced apple, walnuts, pumpkin, quinoa, potato. Dress with lemon tahini dressing (below) 

DRESSING - LEMON TAHINI

  • Juice of 1 large lemon
  • Tbsp ACV (apple cider vinegar)
  • 2 tbs olive oil
  • 2 tbs of tahini 
  • salt, pepper, and cumin to taste
  1. Combine all ingredients till mixed well

ENJOY !

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