Salada arco-íris de quinoa com batata-doce assada e vinagrete cítrico

Ingredientes

• Quinoa
• 1 cup white quinoa
• 1 tablespoon olive oil
• ½ teaspoon salt
• 2 cups water
• 2 cups sweet potatoes (chopped ½ inch cubes)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ tablespoon cumin
• 1/3 cup kidney beans or black beans
• 1 bell pepper
• ½ - 1 cup leeks (optional)
• 1/3 cup red onion
• 1/3 cup cranberries (optional)
• 1 large avocado
• ¼ cup balsamic vinegar or red wine vinegar
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 lime or lemon (squeezed)
• ¼ cup olive oil or virgin olive oil
• 1 teaspoon oregano
• 1 tablespoon honey or maple syrup
• 1 tablespoon garlic (chopped)
• Toasted cashews or any type of nuts
• Parsley

Modo de preparo

1. 1

   --- For the Quinoa ---

2. 2

   Wash and strain the quinoa.

3. 3

   In a pot at medium heat, mix in quinoa, olive oil, and salt. Mix these for 3-5 minutes to bring out the nutty flavor.

4. 4

   Pour in the water and simmer for 15–20 minutes, mixing often.

5. 5

   Once there isn’t any water left, place this in a bowl to cool down.

6. 6

   --- Other ingredients ---

7. 7

   If you want, you can use the same pot to heat up the strained kidney beans after cooking the quinoa. Put the beans aside once they're hot enough.

8. 8

   In a bowl, combine the sweet potatoes, olive oil, salt, black pepper, and cumin, making sure to mix them well.

9. 9

   Place on a baking sheet lined with parchment paper. Bake for 10–15 minutes in an oven preheated to 390°F or 200°C.

10. 10

    Once it’s done baking, gently toss it and continue baking for an additional 10–15 minutes until it reaches the desired texture of either soft or crisp.

11. 11

    When baking, dice the bell peppers into small, uniform pieces, and slice the leeks to your preferred thickness.

12. 12

    Take the red onion and roughly chop it, then slice the avocados into big squares.

13. 13

    Feel free to toast the cashews for 7–10 minutes for an extra flavor boost.

14. 14

    --- To Arrange ---

15. 15

    To make the vinaigrette, combine the following ingredients: Balsamic vinegar, salt, black pepper, freshly squeezed lemon or lime juice (without seeds), olive oil, oregano, honey, and garlic. Reserve it for later.

16. 16

    Place the roasted sweet potatoes, cranberries, leeks, kidney beans, bell peppers, and red onions over the quinoa. Mix well.

17. 17

    Add the sauce and avocado, carefully folding to avoid mashing the avocados.

18. 18

    Serve warm or cold, topped with cashews and parsley.