Salad
1 cup Quinoa
1 Onion
2 Garlic Cloves
1 Large bunch of Kale roughly chopped
2 Kumara or sweet potato, diced
2 Diced Beetroots
4 tbsp Olive Black
1 tsp Cumin
½ tsp Coriander, ground
Salt & pepper
Tahini dressing
⅓ cup Yoghurt
2 tbsp Tahini
2 tbsp Lemon Juice
¼ cup Olive Black
Salt & pepper
Smoked almonds
1 tsp Smoked paprika
3 tbsp Tamari
1 cup Almonds
1 tbsp Olive Black
1
Rinse the quinoa and cook it with 2 Cups of water for 15 min.
2
Meanwhile Chop onion, garlic, sweet potatoes and beetroots and put them on a baking tray. Add 4 Tbsp of Olive Black, salt, pepper, cumin seeds, coriander and mix with the vegetables. Bake at 180 degrees Celsius for 40 mins or until soft.
3
When baked add quinoa and chopped kale to the tray and mix. Leave aside and make the tahini dressing.
4
For the tahini dressing blend all of the above ingredients.
5
To make the smoked almonds add Olive Black, smoked paprika, tamari and almonds to a pan. On medium heat, roast the almonds until crispy.
6
To serve: add quinoa salad on a plate and pour over the dressing and sprinkle with almonds.
FACT: Extra Virgin Olive Oil is a natural source of vitamins E, A and K.
Ingredients
Salad
1 cup Quinoa
1 Onion
2 Garlic Cloves
1 Large bunch of Kale roughly chopped
2 Kumara or sweet potato, diced
2 Diced Beetroots
4 tbsp Olive Black
1 tsp Cumin
½ tsp Coriander, ground
Salt & pepper
Tahini dressing
⅓ cup Yoghurt
2 tbsp Tahini
2 tbsp Lemon Juice
¼ cup Olive Black
Salt & pepper
Smoked almonds
1 tsp Smoked paprika
3 tbsp Tamari
1 cup Almonds
1 tbsp Olive Black
