Quinoa & Sweet Potato Salad with Vinaigrette Dressing

(image credit)

Cook / prep time: 35 minutes

Serving/s: 4

Ingredients:

300 g sweet potatoes

200 g quinoa

100 g arugula

50 g roasted, salted pistachios

5 tbsps olive oil

4 tbsps sherry vinegar

3 tbsps dried cranberries 

1   avocado, medium size

1 bunch of radishes

1 can or 425 ml of kidney beans

Salt, sugar, cinnamon, pepper

Directions:

1. Wash quinoa properly. Simmer in 400 ml of boiling salted water for 15 minutes. Drain
2. Peel and wash sweet potatoes. Cut into cubes. Fry in 2 tbsps of hot oil for 10 minutes. Season with salt and sugar. 
3. Clean, wash, chop the radishes and arugula.
4. Rinse the beans and drain. 
5. Halve the avocado, remove the pit, then dice. 
6. Remove pistachios from shell and roughly chop them. 
7. Mix vinegar, pinch of cinnamon, salt, pepper and 3 tbsps of oil. 
8. Mix vinaigrette with chopped ingredients and cranberries. 
9. Enjoy!

And as a match to this nutritious salad, you might want to try our variety pack of high protein bars!