Quinoa salad with sweet potato and spinach – Vegan

One of the most delicious vegan dishes I’ve ever made/eaten, and I promise I’m not exaggerating 😊

Ingredients: (for ~4 servings)

For the salad:

• 3 medium sweet potatoes
• 200 g quinoa
• 400 g fresh spinach
• a few sprigs of fresh rosemary (can be dried)
• 2 medium red onions
• 40 ml olive oil
• pumpkin seeds
• dried cranberries
• salt + pepper

For the dressing:

• 3 tablespoons balsamic vinegar
• 15 ml olive oil
• A spoonful of classic mustard
• a little salt
• a little pepper
• 2 finely crushed garlic cloves
• 1 teaspoon dried oregano
• 2 teaspoons maple syrup (or honey/agave syrup, etc.)

Preparation:

Clean, wash, and dice the potatoes. Turn on the oven and let it heat up to 200 degrees Celsius. In a bowl, mix the potatoes with 20 ml of olive oil, salt, and pepper. Transfer them to a tray with baking paper and put them in the oven for ~20 minutes or until they are nicely browned.

Boil the quinoa according to the instructions. Drain it well after it is cooked.

Meanwhile, heat a large pan and add the remaining 20 ml of oil. Add the spinach, a little salt, + pepper and cook until soft.

When it’s ready, transfer it to a bowl.

Prepare the dressing: With the help of a fork, mix well in a bowl all the ingredients for the dressing.

Cut the onion into quarters and the quarters into equal thin slices.

Chop the rosemary as finely as possible.

Put everything in a bowl and mix well until all the ingredients are equally distributed and the dressing is on all the vegetables.

Serve immediately while it is still a little warm.

It’s also delicious cold, directly from the fridge, and it’s super good even on the second day.

If there’s anything left 😛

If you try the recipe, let me know how you liked it! 😊

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