Quinoa salad with beetroot, sweet potatoes, and miso dressing

Quinoa salad with beetroot, sweet potatoes, and miso dressing

Based on 107 ratings
In app
Enikö G.

Enikö G.

Contributor

Difficulty
Easy 👌
Preparation
30 min
Baking
45 min
Resting
0 min

Ingredients

2Servings
100 g
quinoa (tri-color blend)
1
sweet potatoes
2
beetroots
1 cloves
garlic (divided)
tsp
cayenne pepper
tsp
cumin
tsp
salt
tsp
freshly ground pepper
1 tbsp
olive oil
1 tbsp
white miso paste
1 tbsp
almond butter
1 tbsp
vegetable oil
½ tbsp
lemon juice
½ tsp
ginger
30 g
cranberries
30 g
pecans
5 g
cilantro
salt
pepper
feta cheese to serve
MetricImperial

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Utensils

oven, cutting board, knife, large mixing bowl, baking sheet, small saucepan, small bowl

Nutrition per serving

Cal598
Fat34 g
Protein13 g
Carb59 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.
    • 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

    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.
    • tsp cayenne pepper
    • tsp cumin
    • tsp salt
    • 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

    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.
    • 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.
    • 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

    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!
    • 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!

    Quinoa salad with beetroot, sweet potatoes, and miso dressing

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