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.

 

[yumprint-recipe id=’33’] 

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