Dessertsdeliciouslyella
Sweet Potato, Mushroom, Hazelnut & Quinoa Salad
This salad makes perfect use of leftover vegetables — we have used sweet potatoes and mushrooms but feel free to use anything that you have to hand.
👥 2 Servings⏱️ Prep & Cook: 35 min🔥 Cook: 35 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●saucepan
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat oven to 180°C fan / 200°C / 390°F.
2
Arrange the hazelnuts in a single layer on a small baking tray. Place the sweet potatoes and mushrooms onto a larger baking tray, drizzle with olive oil and sprinkle with salt, pepper and cumin. Toss to coat. Place both trays into the oven. Bake the hazelnuts for ⏱️ 10 minutes until fragrant and golden. Remove, leave to cool, then roughly chop. Bake the vegetables for a further ⏱️ 20 minutes until tender. Remove and allow to cool.
ground cumin1 teaspoon
3
While the veg cooks, place the quinoa into a medium saucepan with 250ml / 8.5 fl oz of water and a pinch of salt. Cover, place over medium heat and bring to a gentle simmer. Cook for 12–⏱️ 15 minutes until the water has been absorbed. Then turn off the heat, keep the lid on and leave the quinoa to steam in the residual heat — this will create perfectly fluffy quinoa.
quinoa4.4 oz
4
To make the dressing, place the lemon juice, mustard, maple syrup, olive oil, garlic and a pinch of salt into a medium bowl and whisk to combine.
5
Place the quinoa, cooked vegetables, chopped hazelnuts and parsley into a bowl, pour over the dressing and toss to combine. Adjust the seasoning to taste.
quinoa4.4 oz
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