Preparation time 5 min
Cooking time 25 min
Serve this recipe fresh
Ingredients (2 servings)
Dressing
- 1 fruit Tangerine juice
- 1 fruit Lime juice
- 1/4 tsp, ground Cumin
- 1 tbsp Olive oil
- 1/4 tsp Salt
- 1/8 tsp, ground Black pepper
Quinoa
- 1/2 cup Quinoa, uncooked
- 1 cup Water
Salad
- 1 large Sweet potatoes, raw (cubed)
- 2 medium Tangerines, raw (peeled and cubed)
- 1 cup Chickpeas, boiled
- 1 medium Red bell pepper (cubed)
- 1 cup Spinach, raw (sliced, baby leaves)
- 5 leaves Peppermint, fresh
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Instructions
-
Bake the sweet potatoes
Preheat the oven to 220C (425F) and line a baking sheet with parchment paper. Bake the sweet potatoes in a single layer until tender and caramelized on the edges, about 25 minutes. -
Cook the Quinoa
Rinse the quinoa for at least 30 seconds to get rid of the bitterness. In a small pot, combine quinoa and water and bring to a boil over medium-high heat. Decrease to maintain a gentle simmer and cook until quinoa has absorbed all the water, about 10 to 20 minutes, depending on the amounts of quinoa. Remove from the heat and let stand, covered, for five minutes. Fluff the quinoa with a fork. -
Prepare the dressing
While potatoes and quinoa are cooking, prepare the dressing by whisking together all dressing ingredients. -
Prepare the salad
Cube the mandarins and bell pepper, thinly slice the baby spinach and mint leaves. Once the sweet potatoes and quinoa are cool, mix everything together. Taste and adjust as needed, adding more salt to taste. Enjoy!
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Nutrition
One serving contains 524 calories, 15 grams of protein, 12 grams of fat, and 94 grams of carbohydrates.
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