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Quinoa and sweet potato salad
2016-11-15
https://www.metro.ca/userfiles/image/recipes/salade-quinoa-patates-douces-10506.jpg
PT30M
PT15M
PT45M
Preheat the oven at 375 °F (190 °C).Combine the sweet potatoes, the olive oil, the garlic, the salt and the pepper.Spread on a baking pan covered with parchment paper.Bake from 20 to 25 minutes or until the potatoes are tender.In the meantime, in a sauce pan, bring the quinoa and 2 cups of water to a boil.Reduce the heat, cover and simmer for 15 minutes.Remove from the heat and let cool for 5 minutes.Combine the quinoa, the sweet potatoes, the aragula, the beef jerky, the red onion and the dry cranberries.Incorporate the vinaigrette until everything is coated.Cranberries and shallots vinaigrette :Mix the cranberry juice, the olive oil, the vinegar, the mustard, the salt and the pepper.Incorporate the shallots.
6
3
1
3
3
1 lb (454 g) sweet potatoes, peeled and diced
1 Tbsp. (15 mL) olive oil
2 clove of garlic, finely chopped
1/4 tsp. (1 mL) salt
1/4 tsp. (1 mL) pepper
1 cup (250 ml) uncooked quinoa, rinsed
4 cups (1 L) baby arugula
75 g Krave chili lime beef jerky, chopped
1/2 red onion, finely chopped
1/2 cup (125 mL) dry cranberries
cranberries and shallots vinaigrette:
1/3 cup (80 mL) cranberry juice
1/3 cup (80 ml) olive oil
2 Tbsp. (30 mL) white wine vinegar
1 Tbsp. (15 mL) old-style mustard
1/4 tsp. (1 mL) salt
1/4 tsp. (1 mL) pepper
1/4 cup (60 mL) finely chopped shallots
Quinoa and sweet potato salad
6
servings
0:30
Preparation
0:15
COOKING
0:45
TOTAL TIME
Ingredients
-
1 lb
(454 g)sweet potatoes, peeled and diced
-
1 Tbsp.
(15 mL)olive oil
-
2
clove of garlic, finely chopped
-
1/4 tsp.
(1 mL)salt
-
1/4 tsp.
(1 mL)pepper
-
1 cup
(250 ml)uncooked quinoa, rinsed
-
4 cups
(1 L)baby arugula
-
75 g
Krave chili lime beef jerky, chopped
-
1/2
red onion, finely chopped
-
1/2 cup
(125 mL)dry cranberries
-
cranberries and shallots vinaigrette:
-
1/3 cup
(80 mL)cranberry juice
-
1/3 cup
(80 ml)olive oil
-
2 Tbsp.
(30 mL)white wine vinegar
-
1 Tbsp.
(15 mL)old-style mustard
-
1/4 tsp.
(1 mL)salt
-
1/4 tsp.
(1 mL)pepper
-
1/4 cup
(60 mL)finely chopped shallots
Preparation
Preheat the oven at 375 °F (190 °C).
Combine the sweet potatoes, the olive oil, the garlic, the salt and the pepper.
Spread on a baking pan covered with parchment paper.
Bake from 20 to 25 minutes or until the potatoes are tender.
In the meantime, in a sauce pan, bring the quinoa and 2 cups of water to a boil.
Reduce the heat, cover and simmer for 15 minutes.
Remove from the heat and let cool for 5 minutes.
Combine the quinoa, the sweet potatoes, the aragula, the beef jerky, the red onion and the dry cranberries.
Incorporate the vinaigrette until everything is coated.
Cranberries and shallots vinaigrette :
Mix the cranberry juice, the olive oil, the vinegar, the mustard, the salt and the pepper.
Incorporate the shallots.
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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