Quinoa Salad with sweet potatoes and figs
This salad is a unique combination of sweetness, creaminess and delicate crunch. Roasted sweet potatoes and zucchini give it depth of flavor, fresh figs add sweetness, and feta cheese breaks the whole thing with its salty note. Pomegranate seeds add juicy freshness, while quinoa makes the dish filling and rich in nutrients. The whole thing is complemented by arugula, which gives a slight sharpness, and a dressing based on olive oil and lemon juice, which emphasizes all the flavors.
Quinoa Salad with sweet potatoes recipe
Ingredients
- 100 g quinoa (white, red or mixed)
- 1 medium sweet potato
- 1 small zucchini
- 2 fresh figs
- 2 handfuls of rocket
- 2 tablespoons of pomegranate seeds
- 100 g feta cheese
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper
Instructions
Rinse the quinoa in a sieve under running water to remove the bitter taste. Then transfer to a pot and cover with water in a ratio of 1:2 (one part quinoa to two parts water). Bring to a boil, reduce the heat and simmer covered for about 15 minutes, until the grains have absorbed the water and become soft. Once cooked, set aside for a few minutes, then stir with a fork to loosen them. Leave to cool.
Wash the sweet potato well and cut into wedges. Wash the courgette and cut into slices. Transfer the vegetables to a baking tray lined with baking paper. Drizzle with 1 tablespoon of olive oil, season with salt and pepper and mix thoroughly. Bake in a preheated oven at 200°C for about 20 minutes, until the sweet potato is soft and lightly browned and the courgette is lightly browned. Remove after baking and leave to cool.
Wash, dry and quarter the figs. Crumble or dice the feta cheese. Rinse and dry the arugula thoroughly.
In a small bowl, combine 1 tablespoon olive oil with lemon juice. Season with salt and pepper to taste, then mix thoroughly.
Place the rocket, cooked quinoa, and baked sweet potatoes and zucchini in a large bowl. Add fig pieces and pomegranate seeds. Top with crumbled feta. Drizzle with the prepared dressing and mix gently to combine all the ingredients while maintaining the salad's structure.
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