Quinoa is a nutritional powerhouse; high in fibre, rich in antioxidants and anti-inflammatory compounds and a good source of protein, magnesium, zinc and iron. They're also gluten free, as an added bonus.
4 sweet potato (medium, peeled and cubed*)
3 tbsps avocado oil (divided)
1/4 tsp sea salt
2 cups cranberries (frozen or fresh)
1 cup quinoa (dry, uncooked)
2 cups water
1 1/2 tbsps apple cider vinegar
2 tsps Dijon mustard
1 tbsp maple syrup
1/2 cup pumpkin seeds
Preheat over to 200C.
In a glass or foil lined baking dish, toss the sweet potato with 1/3 of the avocado oil, and salt. Roast for 30 minutes, adding the cranberries midway.
Combine the quinoa and water in a saucepan over high heat. Once boiling, reduce to a simmer and cover with a lid. Let simmer for 13 to 15 minutes or until water is absorbed. Remove lid, turn off the heat and fluff with a fork.
In a large mixing bowl, whisk together the remaining avocado oil, apple cider vinegar, mustard and maple syrup. Add the roasted sweet potato, cranberries, quinoa and pumpkin seeds. Gently toss until well combined.
No sweet potato: use carrots or butternut squash instead.
Leftovers: refrigerate in an airtight container for up to five days.
No quinoa: use rice or cauliflower instead.
More greens: add spinach or rocket.
More flavour: top with crumbled feta cheese or pan-fried halloumi. If you're a meat fan, this is also delicious with lamb (quick and lean, or slow cooked).