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RACHEL'S RECIPES - Sweet Potato & Sugar Snap Quinoa with Walnut Vinaigrette


Posted on August 15 2017

RACHEL'S RECIPES - Sweet Potato & Sugar Snap Quinoa with Walnut Vinaigrette


Ingredients (serves 4)

  • 4 Small Sweet Potatoes cut into wedges
  • 1 tsp cumin seeds
  • 1—2 Tbsp Olive Oil
  • 1 cup Quinoa (200g)
  • 50g Sugar Snap Peas
  • 4 Spring Onions
  • Handful Coriander
  • ½ cup Chopped Walnuts  (50g)
  • Kale Chips (optional)

For the dressing

  • ½ cup finely chopped walnuts (60g)
  • 2 Tbsp olive oil
  • 1 Tbsp water
  • 3 garlic cloves
  • 1 Tsp white wine vinegar
  • Juice 1 Lemon
  • Salt + Pepper

First things first, preheat the oven to 190 degrees Celsius.

Put the sweet potato into a bowl and toss with cumin seeds, olive oil and salt and pepper. Transfer those golden beauties to a parchment-lined tray and bake away for a good 20 minutes. If you like them crispy and slightly charred on the edges but still soft on the inside I would go an extra 5.

While that’s baking away it’s time to cook your Quinoa.  2 things you should always do before cooking quinoa are:

  1. Give it a good rinse (at least 3-4 times in my experience). This get rids of that bitter flavour from the saponin.
  2. Pre-toast your quinoa in a pan, this enhances the beautiful nutty flavour of the seed making it even more delicious.

Now you can cook your quinoa with 2 cups of water (or a flavoured stock of your choosing) until all the water is absorbed and the quinoa is fluffy and tender. Drain any excess water then set aside to dry.

While the quinoa cooks, string or ‘devein’ your sugar snaps and slice them into ½cm to 1cm diagonals. Slice your spring onions and pick your coriander leaves.

To make the vinaigrette simply blend all ingredients together in a blender until loose enough to coat the quinoa, add a little more oil if need be.

Combine the quinoa, walnuts, sugar snaps, spring onions and ½ of the dressing and toss together. I like to use my hands for this but salads spoons work just fine too! Place your sweet potato wedges on top, drizzle with remaining dressing, kale chips (optional - recipe in next blog post), season with salt and pepper, and sprinkle the coriander leaves over the top. Voilà! You can now put this salady goodness straight in your tum!





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