Quinoa salad with beetroot, sweet potatoes, and miso dressing

 Quinoa salad with beetroot, sweet potatoes, and miso dressing

Ingredients

Servings:-4+

200 g quinoa (tri-color blend)

2 sweet potatoes

4 beetroots

2 cloves garlic (divided)

¼ tsp cayenne pepper

¼ tsp cumin

¼ tsp salt

¼ tsp freshly ground pepper

2 tbsp olive oil

2 tbsp white miso paste

2 tbsp almond butter

2 tbsp vegetable oil

1 tbsp lemon juice

1 tsp ginger

60 g cranberries

60 g pecans

10 g cilantro

salt

pepper

feta cheese to serve

Metric

Imperial

Utensils

ovencutting boardknifelarge mixing bowlbaking sheetsmall saucepansmall bowl

How to secure a cutting board

How to prepare garlic

How to prepare beets

Nutrition per serving

Cal

598Protein

13 gFat

34 gCarb

59 g

Step 1/5

Preheat the oven to 220°C/425°F. Wash the sweet potatoes and beetroot thoroughly and dry. Halve the beetroots and sweet potatoes, then cut into large chunks. Mince garlic.Save

2 sweet potatoes4 beetroots1 beetroots

ovencutting boardknife

Preheat the oven to 220°C/425°F. Wash the sweet potatoes and beetroot thoroughly and dry. Halve the beetroots and sweet potatoes, then cut into large chunks. Mince garlic.

Step 2/5

Place the sweet potatoes, beetroot, and half of garlic in a bowl, season with cayenne, cumin, salt, and freshly ground pepper. Drizzle with olive oil and mix well.Save

¼ tsp cayenne pepper¼ tsp cumin¼ tsp salt¼ tsp freshly ground pepper2 tbsp olive oil

large mixing bowl

Place the sweet potatoes, beetroot, and half of garlic in a bowl, season with cayenne, cumin, salt, and freshly ground pepper. Drizzle with olive oil and mix well.

Step 3/5

Transfer to a baking sheet and bake at 220°C/425°F for approx. 45 min. The vegetables should be slightly crisp on the outside and soft on the inside.Save

baking sheet

Transfer to a baking sheet and bake at 220°C/425°F for approx. 45 min. The vegetables should be slightly crisp on the outside and soft on the inside.

Step 4/5

In the meantime, in a small saucepan, cook the quinoa according to package instructions. Set aside and allow to cool slightly.Save

200 g quinoa

small saucepan

In the meantime, in a small saucepan, cook the quinoa according to package instructions. Set aside and allow to cool slightly.

Step 5/5

Mince remaining garlic. For dressing, add miso paste, honey, almond butter, oil, lemon juice, garlic, and ginger to a small bowl, and mix thoroughly. Season to taste with salt and pepper. If the dressing is too viscous, add some water. Transfer the quinoa to a plate and drizzle with dressing. Sprinkle roasted sweet potatoes and the beetroots over it. Serve with cranberries, pecans, crumbled feta, and cilantro leaves. Enjoy!Save

2 tbsp white miso paste2 tbsp honey2 tbsp almond butter1 tbsp vegetable oil1 tbsp lemon juice1 clove garlic1 tsp ginger60 g cranberries60 g pecans10 g cilantrosaltpepperfeta cheese to serve

small bowl

Mince remaining garlic. For dressing, add miso paste, honey, almond butter, oil, lemon juice, garlic, and ginger to a small bowl, and mix thoroughly. Season to taste with salt and pepper. If the dressing is too viscous, add some water. Transfer the quinoa to a plate and drizzle with dressing. Sprinkle roasted sweet potatoes and the beetroots over it. Serve with cranberries, pecans, crumbled feta, and cilantro leaves. Enjoy!

Chef Asad abbasi