Quinoa salad with sweet potatoes

Name: Quinoa salad with sweet potatoes
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 200 g Quinoa; 7-10 Tbsp Salt; 2 sweet potatoes (400-500 g); 8 Radishes; 100 g Arugula; 1 can (425 ml) Kidney beans; 1 large, ripe avocado (about 300 g); 2 small red chillies; 2 TABLESPOONS Raspberry vinegar; 1 TEASPOON ground cinnamon; 3 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 75 g roasted and salted pistachios; 75 g dried cranberries

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

200 g Quinoa
7-10 Tbsp Salt
2 sweet potatoes (400-500 g)
8 Radishes
100 g Arugula
1 can (425 ml) Kidney beans
1 large, ripe avocado (about 300 g)
2 small red chillies
2 TABLESPOONS Raspberry vinegar
1 TEASPOON ground cinnamon
3 TABLESPOONS Olive oil
7-10 Tbsp Pepper
7-10 Tbsp Sugar
75 g roasted and salted pistachios
75 g dried cranberries

Directions

1
Place the quinoa in a sieve, rinse and cook in boiling salted water according to the instructions on the packet. Drain if necessary. Quench, drain and leave to cool for 10-15 minutes.
2
In the meantime peel and wash the sweet potatoes and cut them into cubes of about 2 cm. Clean, wash and slice the radishes. Clean or sort the rocket, wash, shake dry and chop finely. Pour kidney beans into a sieve, rinse and drain. Halve the avocado. Remove the core and remove the flesh from the skin. Cut the flesh into cubes. Mix everything.
3
Clean the chilli, cut lengthwise, wash and remove the seeds. Finely chop the pod. Mix vinegar, cinnamon and chili, add oil drop by drop, season with salt, pepper and sugar. Remove the pistachios from their shells and chop them coarsely.
4
Add the cranberries and quinoa to the mixed ingredients and mix in, drizzle the vinaigrette over it and mix again. Arrange salad in bowls, sprinkle with the pistachios.