Roasted Sweet Potato Salad with Quinoa and Balsamic
Ingredients
- 2 onions
- 1 very large sweet potato
- 3 tbsp Roast Onion Balsamic
- 2 tbsp olive oil
- 1 tsp salt
- 1/4 tsp black pepper
- 250g cooked quinoa
- 150g edamame beans
- 2 tbsp chopped flat leaf parsley
Preparation
Preheat the oven to 200C.
Chop the onion and peel and chop the sweet potato into 2cm chunks.
Place in a roasting tray along with 2 tbsp of the balsamic vinegar, oil, salt and pepper. Toss to coat and bake for 30 minutes, stirring once or twice during that time.
Once the potato is soft, remove from the oven and leave to cool.
Cook the edamame beans in boiling water for 5 minutes, drain and leave to cool.
Mix the roast vegetables with the beans, quinoa and parsley and drizzle over the remaining 1 tbsp of vinegar.
The salad is ready to serve. Optionally, add spinach and avocado for extra flavor and nutrients.
