Easy Quinoa Salad With Sweet Potato

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Step 1

Preheat the oven to 392°F and line two baking trays with baking paper.

Step 2

Peel the sweet potato and then cut into 2cm thick slices.

Step 3

Place the sweet potato in a large bowl. Drizzle with olive oil and season with salt and pepper, if desired. Toss gently to coat and transfer to the lined baking tray. Bake in the oven for 15-20 minutes or until tender and lightly browned, turning with tongs halfway through. Remove from the oven and set aside.

Step 4

Place the pecans on the second lined baking tray and cook in the last 3-5 minutes of the sweet potato cooking time. Remove from the oven, transfer to a plate and set aside to cool. When cool enough to handle, roughly chop. Keep an eye on them as they cook quickly.

Step 5

Bring the quinoa and 250ml (1 cup) water to the boil in a small saucepan over high heat, stirring occasionally. Reduce the heat to low and simmer, covered, for 10-12 minutes or until the liquid has been absorbed and the quinoa is tender. Remove from the heat, fluff with a fork and set aside to cool slightly.

Step 6

To make the dressing, whisk the olive oil, orange juice, honey, cumin, cayenne pepper, salt and pepper together in a small bowl.

Step 7

Place the sweet potato, quinoa, spinach and rocket in a large bowl and toss gently to combine. Add the pecans, red onion, avocado and cranberries. Drizzle over the dressing and toss gently to combine. Adjust the seasoning with salt and pepper, if desired.

Step 8

To serve, divide the Sweet Potato Salad evenly among the serving bowls. Scatter over the crumbled goat’s cheese and parsley. Enjoy!