The sweet potato and quinoa give this salad a low GI rating. If you have any leftovers, take them to work for a lunch that will provide slow-release energy throughout the day.
Spiced quinoa, sweet potato, broccoli & cranberry salad
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Serves 4
1 1/2 lb sweet potatoes (about 2–3), peeled and cut into 3/4 inch dice
1/4 cup olive oil
1 cup quinoa (See tip), briefly rinsed
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 lb broccoli, trimmed and cut into small florets (about 2 cups)
1 bunch asparagus (about 5 oz) , trimmed and cut into 3/4 inch lengths
1/3 cup dried cranberries
1/3 cup coarsely chopped mixed herbs (such as chives, parsley, mint)
3 tablespoons fresh orange juice
1 1/2 tablespoons white balsamic vinegar
1. Preheat the oven to 400F. Place the sweet potatoes on a large baking sheet lined with parchment paper. Drizzle with 1 tablespoon of the olive oil and season with sea salt and pepper. Roast for 25–30 minutes or until golden and tender.
2. Meanwhile, put the quinoa, turmeric, cumin and 2 cups water in a medium saucepan and bring to a boil. Reduce the heat to low, cover and simmer for 12 minutes or until the water is absorbed. Remove from the heat and set aside to cool slightly.
3. Blanch the broccoli and asparagus in a saucepan of boiling water until tender-crisp, then drain and refresh under cold running water.
4. Put the cooked quinoa, sweet potato, blanched vegetables, cranberries and herbs in a large bowl. Whisk together the remaining 3 tablespoons of olive oil, the orange juice and balsamic. Add to the salad and toss to combine, then season with sea salt and freshly ground black pepper, to taste.
Tip: We used equal quantities of red and white quinoa in this recipe. There is no need to cook them separately.
Recipe courtesy of Supergrains, Chrissy Freer, Appetite by Random House, 2013.
Photo: Julie Renouf