Quinoa salad with beetroot, sweet potatoes, and miso dressing

Based on 54 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
13 g
Fat
34 g
Carb
59 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.
    • sweet potatoes
    • beetroots
    • 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 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!
    • 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 g cranberries
    • 60 g pecans
    • 10 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!