Full of slow-release energy goodness and packed with flavour, this Caravan classic (not currently on our menus) is perfect for a January reset.
The quinoa forms the base of the salad, which is a great vehicle for any green or roasted root vegetable. You can substitute the sweet potato for baby carrots, parsnip or butternut squash and the broccoli can be swapped out for kale or Swiss chard.
The dressing is delicious and will keep you going back for more.
Serves 4
- 300 red quinoa, rinsed well
- 100ml basic soy pickle
- 40g coriander leaves
- 300g sweet potato, peeled, diced into 3cm chunks and roasted
- 150g sprouting broccoli, blanched and refreshed in cold water
- 150ml miso-sesame dressing
- 60g peanuts, toasted
- 20g pumpkin seeds, toasted
- 20g toasted buckwheat (optional)
Recipe
- Place the quinoa in a large pan with double the volume of salted water and bring to the boil. Reduce the heat and simmer for 12 minutes. Drain away any excess water and leave to cool.
- Place the red quinoa, soy pickle and half the coriander leaves in a bowl and give it a stir to distribute the coriander and coat the quinoa in soy pickle.
- Add the roasted sweet potato chunks and the broccoli to the bowl and again stir to distribute the new additions.
- Tip out onto a serving plate and evenly spread it out. Use a spoon to drizzle the miso-sesame dressing over the top of the salad. Finally, sprinkle over the peanuts, pumpkin seeds, buckwheat, if using, and the remaining coriander leaves.
