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Sweet potato and spinach salad with quinoa

20 min
Sweet potato and spinach salad with quinoa

Sweet potato and spinach salad with quinoa

20 min
  • 2 xsweet potatoes
  • 4 Tbspsunflower oil
  • 1 tsppaprika spice
  • 1 pinchsalt and pepper
  • 100 gbaby spinach
  • 50 gquinoa
  • 50 mlwater
  • 1 xapple
  • 0,5 xpomegranates
  • 1 handfulwalnut
  • 2 Tbspolive oil
  • 0,5 tspcinnamon
  • 1 pinchsalt
  • 4 Tbspolive oil
  • 2 Tbsphoney
  • 2 Tbspdijon mustard
  • 2 Tbspbalsamic vinegar
  • 1 tsplemon juice
  • 1 pinchsalt and pepper

shopping list

This recipe is on the shopping list for 2 .

Manual

meat and vegetable mincer
mug 0.6 l
whisk
Wash the sweet potatoes thoroughly, divide into coarse pieces and cut into small wedges. Blend with sunflower oil and paprika powder. Season with salt and pepper. Barbecue in direct heat (180 degrees) for 45 minutes with the lowest flame. Turn the potatoes after half of the time.
Wash the quinoa and bring to the boil in a saucepan with water. Simmer for approx. 10 minutes over medium heat and cook until the water has evaporated and the quinoa is al dente. Add olive oil and fry for 5 minutes. Season with salt and cinnamon and leave to cool on kitchen paper.
Wash the apple and cut it into thin slices. Core the pomegranate and wash the spinach. Coarsely chop the walnuts, using the bamix® with the meat mincer. Mix everything with the quinoa.
For the dressing, whisk the olive oil, honey, mustard, balsamic vinegar and lemon juice in the beaker, using the bamix® with the whisk and season with salt and pepper. Pour over the salad.
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