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Roasted Kumera and Quinoa salad
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Judith Najee
| 1 cup | quinoa |
| 1 cup | stock |
| 10 tbs | olive oil |
| 1 medium | sweet potato (kumera), peeled and finely sliced with vegetable peeler |
| 1 medium | red onion, sliced |
| 1 | garlic clove, crushed |
| 1/2 | lemon, juice only |
| 1 punnet | cherry tomatoes |
| 1 bunch | asparagus, cut into 5cm lengths on diagonal |
| 1 handful | flat leaf parsley, leaves picked off |
| salt | |
| black pepper |
Preheat the oven to 200C degrees. Toss the sweet potato and cherry tomatoes in 6 tbs of olive oil, season and roast for 15 minutes, or until lightly colored and kumera starts to crispen. Remove from the oven, set aside.
Fill saucepan with 1 cup cold water and 1 cup stock add rinsed quinoa and bring to a boil. Simmer the quinoa for 12 - 14 minutes until liquid absorbed. Saute the onion in 4 tablespoons of the olive oil for a minute, add garlic for another minute than add asparagus and lemon juice. Sautee until asparagus slightly tender but still crisp.
In a large mixing bowl combine all ingredients, taste and adjust the seasoning (splash of olive oil if required). Sprinkle with parsley and serve warm.
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