Sweet Potato, Mushroom, Hazelnut & Quinoa Salad
Total Time
35 minutes
Prep Time
0 seconds
Cook Time
35 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 4.4 oz quinoa
- 3.5 oz blanched hazelnuts
- 1 medium sweet potato
- 7 oz chestnut mushrooms
- 1 teaspoon ground cumin
- 1 oz flat-leaf parsley
- drizzle of olive oil
- pinch of sea salt & black pepper
How would you rate this recipe?
Preparation
Step 1
Preheat oven to 180°C fan / 200°C / 390°F.
Step 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.
Step 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.
Step 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.
Step 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.
Step 6
Save recipe for the next time?
