The taste of this sweet potato salad with quinoa and feta is anything but pseudo. Quinoa impresses with its complete profile, which contains all 9 essential amino acids. Anyone who consumes quinoa regularly not only benefits from its protein, but also from its strength and resilience. The robust Inca grain stoically endures extreme weather conditions.
Ingredients for 4 persons:
- 2 medium sweet potatoes
- 1 tbsp tomato paste
- 2 cloves of garlic, finely chopped
- 1 tsp Red Tiger Curry
- 1 onion, finely chopped
- Umami salt
- ground black pepper
- olive oil
- 259g quinoa
- 1 bottle of Tom Yam soup base
- 3 tbsp chopped herbs (mint, dill, basil)
- 1 lime, juice and zest
- 1 bunch of spring onions, cut into rings
- 1 can kidney beans, drained
- 160g feta, broken into pieces
ZUBEREITUNG
- Preheat the oven to 200°C. Cut the sweet potatoes into large cubes, marinate with a little olive oil, tomato paste, curry powder, chopped garlic, salt and pepper. Spread on a baking tray lined with baking paper and roast for 20 minutes, until the sweet potatoes are al dente (they should not fall apart). Then let the roasted sweet potatoes cool.
- In the meantime, sauté the onion in a little olive oil in a pot until translucent, add the quinoa and deglaze with the Tom Yam soup base. Cook over low heat until the liquid is completely absorbed. Let the quinoa cool and then fluff it up with a fork. When the quinoa has cooled, mix it with a dash of olive oil, the lime zest and juice.
- Next, add the roasted sweet potatoes including cucumber, beans, herbs and feta. Mix carefully with your hands so that the sweet potatoes and feta don't break down. Taste and season with salt and pepper if desired. Garnish with spring onions and arrange in mounds in a bowl.