Spicy Quinoa Salad09:00
These past few weeks, I can proudly say I haven't yet fully conformed to student stereotypes - aka living off pasta and beans on toast (ok, I have had meals along the sorts but oh well). Back home, I never really ate salad. It just wasn't a thing that we ever bought, plus I find that it just didn't fill me up for long.
But, two of my flatmates often have a bit of salad and you know that thing that happens when you get kind of envious of someone who is eating something you don't have, even if you aren't the biggest lover of it, it just seems like an appetising thing to have at that moment in time?
Well, when the guys at Florette Salad got in touch and asked for me to share a salad recipe, it was the perfect opportunity to get creative and beat the boringness of a stereotypical salad!
Sweet potato is just a fave of mine, so of course I had to include it into this dish somehow! But the main part of this dish is the spicy quinoa salad mix using Florette's salad mix. It may look like it's hard to make, but the hardest thing about it is pronouncing 'quinoa' without sounding quite odd. It's super simple, just cook, add spices, chop and mix! Plus, it can be eaten cold the next day for lunch too.
If you are interested in some more salad recipes, Florette have some delicious looking ones over on their website. The vegetable ribbon salad with baby kale and wild rice sounds amazing!
- 1/3 cup dry quinoa
- 1 medium/ large sweet potato
- 1tsp smoked paprika
- 1tsp garlic powder
- 1tsp onion powder
- 1/4tsp cayenne pepper
- 1/2tsp brown sugar
- Florette salad mix
1. Preheat the oven to 220°c and line a baking tray with baking paper.
2. Peel and chop the sweet potato into wedges, place on the baking tray and place in the oven for 20-25 minutes or until cooked.
3. Cook quinoa to packet instructions.
4. Add in the spices.
5. Roughly chop salad mix and combine with cooked quinoa.
6. Serve and enjoy.
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