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Gluten Free & Vegan Sweet Potato, Avocado & Quinoa Salad

Ingredients

  • * 70g quinoa it's a good idea to rinse quinoa before cooking I find
  • * 200ml water
  • * tsp paprika
  • * sprinkling of cayenne pepper
  • * salad leaves in this I used beetroot salad
  • * sweet potato chunks cooked. (I already had some left over from last nights dinner, if you haven't chop your sweet potato into cubes and cook in the oven on 200c for around 25-30 minutes, let cool)
  • * half an avocado
  • * handful of fresh coriander chopped
  • * dash of lime

Instructions

  • 1) Place your quinoa & water into a saucepan and bring to the boil. Allow to simmer for around 15 minutes, or until the quinoa has puffed up a little and has a fluffier texture.
  • 2) Add a little paprika & cayenne pepper just before your remove your quinoa from the heat, stir it in well for a delicious additional flavour.
  • 3) Once your quinoa is cooked, leave to cool completely.
  • 4) Plate up your salad by placing your salad leave around the edges of your bowl and then add your cooled quinoa to the centre.
  • 5) Add your cooked cubes of sweet potato to the quinoa.
  • 6) Sprinkle on some of your freshly chopped coriander.
  • 7) Place your sliced avocado right in the centre of your salad.
  • 8) Squeeze over a little lime & season as you wish!
  • 9) All done, enjoy!