Quinoa salad with beetroot, sweet potatoes, and miso dressing

Quinoa salad with beetroot, sweet potatoes, and miso dressing

Based on 32 ratings

Difficulty

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

Ingredients

Servings:-4+
200 g quinoa (tri-color blend)
sweet potatoes
beetroots
2 cloves garlic (divided)
¼ tsp cayenne pepper
¼ tsp cumin
¼ tsp salt
¼ tsp freshly ground pepper
2 tbsp olive oil
2 tbsp white miso paste
2 tbsp almond butter
2 tbsp vegetable oil
1 tbsp lemon juice
1 tsp ginger
60 g cranberries
60 g pecans
10 g cilantro
salt
pepper
feta cheese to serve
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
598
Protein
13g
Fat
34g
Carb
59g

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.
  • 2 sweet potatoes
  • 4 beetroots
  • 1 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.
  • ¼ tsp cayenne pepper
  • ¼ tsp cumin
  • ¼ tsp salt
  • ¼ tsp freshly ground pepper
  • 2 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.
  • 200 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!
  • 2 tbsp white miso paste
  • 2 tbsp honey
  • 2 tbsp almond butter
  • 1 tbsp vegetable oil
  • 1 tbsp lemon juice
  • 1 clove garlic
  • 1 tsp ginger
  • 60 cranberries
  • 60 pecans
  • 10 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!