This salad is unbelievably delicious and ridiculously good for you. A killer combination.
This salad gets its name largely from the quinoa, which is just about the best thing since sliced bread. And unlike bread it isn’t bursting with gluten and won’t leave you feeling bloated and like you might want to take a bit of a nap. Quinoa has the perfect balance of all nine amino acids essential for human nutrition. This type of complete protein is rarely found in plant foods, although common in meat. Quinoa is also full of fibre and iron. See, seriously super? Eating this salad cannot fail to make you happy. And full of bounce. Like Tigger.
The dressing on this salad is insanely good. It’s from an old Ottolenghi recipe and is slurp-it-straight-from-the-bowl and tickle your tummy delicious. A great dressing to have up your sleeve as it’s a little bit different and everyone always wants to know how to make it. You can decide whether you tell them or not! The sesame oil in it picks up the nuttiness of the quinoa perfectly and helps propel this salad to the stratosphere of pure and unequivocal bliss. Having said that, drizzle this dressing on roast chicken, rice salads, roasted veggies or just about anything and it’s incredible.
This salad makes an amazing lunch just as it is because it’s packed full of so many delicious goodies. I made a huge batch and I had it for lunch (and cough cough…and supper today and I intend on having it tomorrow as well!) with a handful of rocket and a dollop of my avocado cream, with some extra slices of roasted sweet potato and it was out of this world yummy (even if I do say so myself, but sometimes you’ve got to blow your own horn….toot toot).
- 1 cup quinoa (any old mug will do)
- 2 cups boiling water
- 1 tin cooked black beans
- 2 x sweet potato
- sprinkling of pine nuts
- 1 handful coriander, chopped
- 3 spring onions, sliced
- sprinkling of dried herbs
- salt pepper
- 1 lemon
- splash of balsamic vinegar
- 30ml lemon juice
- 15ml sesame oil
- 15ml thai fish sauce
- 15ml olive oil
- bunch of rocket
- couple of radishes, thinly sliced
- extra sweet potato
- avocado cream
- First, preheat the oven to 190C.
- peel your sweet potatoes and cut them into cubes, you can slice ½ of one into coins and the other 1½ into chunky cubes.
- pop the potatoes into a roasting tray and drizzle with olive oil. season with salt and pepper. Sprinkle on any dried herbs, I like to use mixed Italian, but anything you like would be great here. Splash a teaspoon of balsamic onto the sweet potato and give it all a really good stir so that its all coated and then pop into the oven for 25 mins until the potatoes are cooked through and soft. Five minutes before you take them out of the oven, sprinkle on the pine nuts and return to the oven so the nuts get lovely and toasty.
- Pop the kettle on. (but don't put your feet up just yet).
- Pour 1 cup of quinoa into a saucepan. Sprinkle with salt and pepper. Add some dried herbs and grate in the zest of one lemon. Once the water is boiling, add 2 cups of water to the pan and let it all simmer for 15 mins until all the water is absorbed and the quinoa is light and fluffy.
- Mix together all the ingredients for the dressing and then pour ½ over the cooked quinoa. You can judge whether the quinoa can take more of the dressing and if so add more, but be careful not to drown it!
- Once the sweet potato is cooked, place the sweet potato discs to one side and tip all the cubes into the quinoa.
- Add the coriander, spring onions and the drained black beans to the quinoa and give it all a really good stir.
- Taste. Is it amazing? Thought so.
- For added deliciousness, serve with avocado cream, rocket with sliced radishes and the sweet potato discs.
- Or with rocket, avocado cream, sliced beetroot and a generous sprinkle of sunflower seeds. I promise you however you eat this Happy Power salad you will be left feeling happy and powerful!
So healthy, so delicious and so nutritious.