Perfect fresh salad for summer season or any other time. Fit as a Passover side dish, gluten free, dairy free and taste very good.
- 1 cup quinoa
- Water (quantity depends on the method you choose to cook the quinoa)
- 2 sweet potatoes cubed
- Bundle mint leaves
- Bundle parsley leaves
- ½ cup slivered almonds
For the dressing:
- 6 tablespoon olive oil
- Juice of half a lemon
- 2 tablespoon date syrup (silan) or honey
- Salt and pepper by your taste
Set the oven to 180°C / 350°F with the fan.
On a baking pan with baking paper, arrange the cubed sweet potatoes and bake for 15-20 minutes.
Set aside to cool.
Cook the quinoa in the method you choose and set aside to cool.
Cut finely the mint and parsley leaves using herb scissors or a knife.
In a small bowl, mix all dressing ingredients.
In a bowl, place the quinoa, sweet potatoes, cut leaves and almonds.
Pour the dressing and mix well.
Dig in and enjoy!
Methods to cook the quinoa:
Method 1: cook the quinoa just like rice - for any portion of quinoa, add double the amount of water and cook until the quinoa absorbs all the water. In this method, it will be 2 cups of water for the 1 cup of quinoa.
Method 2: The other way is to cook the quinoa like pasta - in a pot full of boiling water and after 8-10 minutes, pour the quinoa and water to a strainer and set aside to cool.