Quinoa and sweet potato salad
with garlic chips, cherry tomatoes and an agave-balsamic vinaigrette
This typical Mediterranean salad offers an explosion of flavours that go very well together.
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Nice and quick!
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Gluten-free
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
milk, mustard
Utensils:
Ingredients
Sweet potato
Cherry tomatoes
Mix of green leaves
Garlic
Quinoa
Feta cheese
Agave-balsamic vinaigrette
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2782
665
26
4
95
17
9
14
0
14
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Peel the sweet potato and cut it into cubes of 1cm. Place them in a pot and cover them with water. Add salt to taste and bring it to a gentle boil. Let it cook for approx. 10 minutes until the sweet potato is tender. Drain the water and set aside.
2.
Place the quinoa in a bowl with plenty of water. Rub the quinoa between your hands to wash it well. Drain the water. Place the quinoa in a pot with 500ml of water. Add salt to taste. Bring the water to a boil and let it cook for 12 minutes. Drain the water and set the quinoa aside on a plate.
3.
Wash the vegetables. Cut the tomatoes in half. Chop the green leaves. Crumble the feta cheese.
4.
Peel the garlic and cut it into thin slices. Heat 3 tablespoons of oil in a pan and fry the garlic. Once it starts to colour, reduce the heat to a minimum and let it cook for 1 more minute. Turn off the heat.
5.