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Quinoa salad with beetroot, sweet potatoes, and miso dressing
Ingredients
Utensils
oven, cutting board, knife, large mixing bowl, baking sheet, small saucepan, small bowl
How-To Videos
How to secure a cutting board
How to prepare garlic
How to prepare beets
Nutrition per serving
Step 1/ 5
- 1 sweet potatoes
- 2 beetroots
- ½ beetroots
- oven
- cutting board
- knife
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
- ⅛ tsp cayenne pepper
- ⅛ tsp cumin
- ⅛ tsp salt
- ⅛ tsp freshly ground pepper
- 1 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
- 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
- 100 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
- 1 tbsp white miso paste
- 1 tbsp honey
- 1 tbsp almond butter
- ½ tbsp vegetable oil
- ½ tbsp lemon juice
- ½ clove garlic
- ½ tsp ginger
- 30 g cranberries
- 30 g pecans
- 5 g cilantro
- salt
- pepper
- feta 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!
Enjoy your meal!
Tags
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