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Ingredients: 1 cup quinoa - I use ‘Tricolour’ 1 medium size sweet potato 2 truss tomatoes ½ fresh coriander / cilantro ½ salad onion 1 can chickpeas - drained and washed 1 ripe avocado
Dressing: 1 small lemon 1 tbsp virgin olive oil - I use light tasting / mild, another nice option is nut oils eg. macadamia oil 1 tsp cumin seeds ½ tsp sea or pink salt ½ cracked black pepper 1 clove of minced garlic or alternatively ½ tsp garlic powder
Method: Preheat oven to 400 degrees F or 200 degrees C. Peel and cut sweet potato into slices about 1-1.5 cm thick and bake for 45 minutes or until tender. While sweet potato is cooking cook quinoa according to packet directions and personal preference, I use a rice cooker and that works a treat. Drain and prepare chickpeas and set aside in large salad bowl. Now that both of those ingredients are both handled, let's prepare the raw ingredients. Dice tomatoes to size preference Slice onions Dice avocado Cut coriander, I use kitchen scissors for this. Using a small bowl, squeeze lemon juice and add remaining dressing ingredients. Lightly mix until combined and set aside.
Allow cooked quinoa and sweet potatoes to cool. Cut sweet potato into bit size salad pieces. After these have cooled, add all salad ingredients to large salad bowl and gently stir in dressing.
Ready to serve.
Depending on your preferred serve size, this will usually feed 2 or more for a main dish, or 4-6 sides. Serve fresh and eat any leftovers the following day. Keep refrigerated in a sealed container. If you are planning to be preparing this dish in advance, it's always a good idea to keep any cut onion separate and sealed air tight to prevent it from absorbing surrounding bacteria. If you're doing this, a good way to do so is to use a clean dry knife, and keep onion in a sealed sandwich bag in the fridge. You can add it to the rest of the salad just before serving at an event.