Quinoa salad with roasted hazelnuts, fennel and sweet potato
Fancy a healthy dish that's super tasty and fills you up? Then you're in the right place with this delicious salad. Baked fennel, sweet potato, toasted hazelnuts and quinoa meld with a creamy tahini dressing. Healthy, high fiber, gluten-free and vegan.
Rinse quinoa grains with hot water, place in a pot and boil with double the amount of water. Turn heat down to medium and simmer for about 15 minutes. The quinoa is ready when the water is absorbed and they grains are nicely swollen.
90 g Quinoa
Preheat oven to 200 degrees convection (220 degrees top-bottom heat) and line a baking sheet with a permanent baking mat or baking paper.
Provide a large bowl, add sweet potato, fennel, oil, garam masala, salt and pepper and mix well until combined.
1 Piece Sweet potato, 1 Piece Fennel, 15 ml Olive oil, 1 tbspn Garam Masala, ½ tbspn Salt, Pepper to taste
Spread vegetables on baking sheet and place in oven and bake for 35 minutes. Stir about halfway through baking time to make sure everything is browned evenly.
Place hazelnuts in a small baking dish and place in oven about 5 minutes before baking time is up. Alternatively, turn oven on after baking time is up, remove vegetables from oven and place hazelnuts inside, roast for 10 minutes and remove from oven again.
½ Cup Hazelnuts
FOR THE DRESSING Place tahini, maple syrup, lemon juice, garlic granules, sea salt, black pepper, and warm water in a high-powered blender and blend on high speed to make a fine dressing.
50 g Tahini, 15 ml maple syrup, 30 ml Lemon juice, ½ tbspn Garlic granules, Sea salt to taste, Black pepper to taste, 60 ml warm water for dilution
Add roasted vegetables, hazelnuts (chop coarsely after roasting), quinoa and dressing to a salad bowl and mix well. Divide among plates, sprinkle with parsley and mix.
fresh parsley coarsely chopped
Enjoy fresh, or store in an airtight container in the refrigerator for up to 3 days.