What is red quinoa salad?
Red quinoa salad is a nutrient-rich,
protein-packed dish featuring roasted sweet potato, toasted pine nuts, fresh avocado,
and a tangy pomegranate molasses dressing. This Ayurvedic-inspired recipe is ready
in just 15 minutes and makes a stunning side dish or healthy main meal.
Red Quinoa and Sweet Potato Salad with nuts
Equipment
- Pot or Saucepan
- Baking Sheet
- Small Skillet
- Cutting Board
- Sharp Knife
- Citrus Juicer
- Whisk
- Measuring Cups
Ingredients
- 1 cup Red quinoa, washed very well, drained and soaked 1 hour in warm water
- 1/2 cup Chopped fresh parsley, mint or coriander leaves
- 1/3 cup Optional: Chopped green fresh onions
- 1 Medium size sweet potato(or carrot or pumpkins), chopped into little cubes
- 2 tbsp Pine nuts,
- 2 tbsp Sunflower seeds
- 1 Avocado, cut into little cubes
- 1 Lime juice
- 1/3 cup Pomegranate molasses or heavy-thick balsamic vinegar
- 1/3 cup Olive oil
- Pink Salt
- 1 1 tbs dried mint
- Optional: Spice mix for sweet potato: 1/4 tsp of each: cumin-coriander-fennel-cardamom seeds freshly grounded into powder
- 1 1 tbs Pomegranate seeds to decorate
Instructions
- Set oven to 180degrees celsius. Place sweet potato cubes in an oven tray, sprinkle olive oil, salt, pepper and spice mix. Bake them until they soft, about 20 minutes. Keep aside
- Wash and drain soaked quinoa and add into a pot, add water to cover plus some more, add salt and bring to boil, simmer low heat until they become soft but not mushy, about 10 minutes. Drain and keep aside
- Toast pine nuts and sunflower seeds in a dry pan, until they are lightly browned
- Prepare the sauce: lime juice, pomegranate molasses or balsamic vinegar, olive oil, salt, dried mint, mix well
- Get a big bowl and add quinoa, chopped herbs, pine nuts and seeds, avocado cubes, sweet potato cubes, and the sauce. Mix them gently using 2 big forks or spoons, fluffing the ingredients to melt into each other without making them too mashed
- Taste and adjust salt, lime or olive oil. It should not be too dry but not too oily!
- Sprinkle pomegranate seeds and decorate with mint leaves
Frequently Asked Questions
Red quinoa has slightly more fiber and antioxidants than white quinoa. It also holds its texture better in salads, making it perfect for this recipe.
Yes! This salad stores beautifully in the refrigerator for 3-4 days. Add the avocado just before serving to prevent browning.
Use thick balsamic vinegar with a teaspoon of honey as a delicious substitute.
Rinse thoroughly, use a 1:2 ratio of quinoa to water, bring to boil, then simmer for 15 minutes. Fluff with a fork and let cool before adding to salad.
