Lemony Quinoa and Sweet Potato Salad

Lemony Quinoa and Sweet Potato Salad

Lemony Quinoa and Sweet Potato Salad
Lemony Quinoa and Sweet Potato Salad

On Thursday I went to La Rumbla restaurant in Arrowtown which specialises excellent Tapas food. The first dish we had on the night was Blue Cod with Quinoa Salad. I don’t know what was in that salad, but despite all of the other amazing dishes we had that night, the Quinoa Salad was the standout for me. It had a Citrus component that I couldn’t quite put my finger on, but whatever it was, it was delicious. I may even write to them and ask them for the recipe, it was that good.

With the La Rumbla experience still very clear in my head, I’ve put together this  effort for tomorrows 5:2 fast day lunch.  I’ve adapted this recipe http://savoringeverybite.com/2012/02/23/citrus-red-quinoa/ to suite my ingredients.

This Quinoa salad with oven roasted Sweet potato and Lemon Dijon mustard dressing is delicious for a low calorie lunch or just a simple vegetarian meal. It’s not quite as delicious as the La Rumbla salad, but it’s still very good, and super low in calories, with plenty of protein from the Quinoa to stave off the hunger pangs.

Lemony Quinoa and Sweet Potato Salad
Lemony Quinoa and Sweet Potato Salad

 Ingredients

150 grams sweet potato diced into 1cm cubes
1 tsp coriander spice
1/2 cup dried Quinoa
1 cup water
1 tablespoon chopped coriander
1 tablespoon chopped mint
1 spring onion, sliced into thin rounds (including the green part)
1/2 red chilli sliced into fine rounds
1 tsp olive oil,
1 tsp Dijon mustard
Juice of 1/2 lemon
salt and pepper to taste

Lemony Quinoa and Sweet Potato Salad
Lemony Quinoa and Sweet Potato Salad

Method
Sprinkle the chopped Sweet potato with the coriander powder and baked in a 180 degree oven until just cooked (15-20 minutes). Cool.

Rinse the Quinoa in cold water, add to a small pot with the 1 cup of water. Bring to the boil, cover & reduce the heat to low. Cook for 15 – 20 minutes until the water is absorbed. Cool.
Combine all of the ingredients except dressing in a bowl and mix.

For the dressing.
Add the lemon juice, Dijon mustard and olive oil to a bowl and mix to combine. Season with salt and pepper.

Add the dressing to the mixture and combine.

 NOTE:

The recipe card states this is for 3 serving, the only reason for this is that I choose to have a 200 calorie lunch, so I can eat a bigger meal for dinner. The calories for the entire dish is only 522, so you could happily divide this into two servings and at only 260 calories this is very filling.

 

Lemony Quinoa and sweet potato salad
Serves 3
This Quinoa salad with oven roasted Sweet potato and lemon and Dijon mustard dressing is delicious for a low calorie lunch or just a simple vegetarian meal.
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174 calories
31 g
0 g
3 g
5 g
0 g
189 g
107 g
3 g
0 g
3 g
Nutrition Facts
Serving Size
189g
Servings
3
Amount Per Serving
Calories 174
Calories from Fat 31
% Daily Value *
Total Fat 3g
5%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 107mg
4%
Total Carbohydrates 31g
10%
Dietary Fiber 5g
18%
Sugars 3g
Protein 5g
Vitamin A
146%
Vitamin C
34%
Calcium
5%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 150 grams sweet potato diced into 1cm cubes
  2. 1 tsp coriander spice
  3. 1/2 cup dried Quinoa
  4. 1 cup water
  5. 1 tablespoon chopped corriander
  6. 1 tablespoon chopped mint
  7. 1 spring onion, sliced into thin rounds (including the green part)
  8. 1/2 red chilli sliced into fine rounds
  9. 1 tsp olive oil,
  10. 1 tsp Dijon mustard
  11. Juice of 1/2 lemon
  12. salt and pepper to taste
Instructions
  1. Sprinkle the chopped Sweet potato with the coriander powder and baked in a 180 degree oven until just cooked (15-20 minutes). Cool.
  2. Rinse the Quinoa in cold water, add to a small pot with the 1 cup of water. Bring to the boil, cover & reduce the heat to low. Cook for 15 - 20 minutes until the water is absorbed. Cool.
  3. For the dressing.
  4. Add the lemon juice, Dijon mustard and olive oil to a bowl and mix to combine. Season with salt and pepper.
  5. Combine all of the ingredients in a bowl and mix.
Notes
  1. Serves 3 for a meal under 200 calories, or 2 for approx 260 calories per serving
beta
calories
174
fat
3g
protein
5g
carbs
31g
more
Adapted from Savoring Every Bite
45degrees.co.nz http://www.45degrees.co.nz/

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