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.
Nice and quick!
Mix of green leaves
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
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.
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.
Wash the vegetables. Cut the tomatoes in half. Chop the green leaves. Crumble the feta cheese.
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.