Did you know that quinoa is a ‘pseudocereal grain’? It is gluten-free, high in anti-inflammatory compounds (quercetin and keampferol) and rich in fibre. While it is consumed like a grain, it is in fact not a true grain. Adding nutrient- and fibre-rich ingredients to everyday dishes is an easy way to boost the quality of a meal.

Nutrition Information

Recipe Details

Serves: 2

Portion size: ½ of the finished dish

Preparation time: 5 minutes 

Cooking time: 25 minutes

Nutritional Information

Energy: 378 kcal

Protein: 6.67 g

Carbohydrates: 40.7 g

Sugar: 13.5 g

Fat: 21.8 g

Fibre: 4.8 g

Dietary Requirements

Gluten free

Lacto-ovo Vegetarian 

Low GI

Equipment

 Small pot

Cutting board

Knife

Small mixing bowl

 

Ingredients

2 tumeric sweet potatoes, halved lengthwise 

2 tbsp Liviana™Extra Virgin Olive Oil 

Salt

Quinoa Salsa

¼ cup white quinoa, uncooked

½ red onion, chopped

2 tbsp fresh herbs, chopped (basil, parsley, oreganum, thyme)

¼ cup mung bean sprouts (can be replaced with sugar snap peas, diced)

1 tbsp Liviana™ Extra Virgin Olive Oil 

1 tbsp apple cider vinegar

1 tsbp Liviana™ Honey 

Salt and pepper

 

Creamy Dressing

½ cup low-fat plain yoghurt

¼ tsp lemon zest

1 tbsp lemon juice 

Salt and pepper

Method

Score the halved sweet potato diagonally with a small knife.

Drizzle with Liviana™ Extra Virgin Olive Oil and season with salt.

Place in an airfryer for 15 minutes at 200°C or in an oven for 20 minutes at 200°C. 

Add the quinoa to 1½ cups of water. Bring to a boil over a high heat and turn it down to a simmer for 10 - 15 minutes until the ‘tail’ of the grain appears. Strain the quinoa from the water and set aside. 

Combine all the ingredients for the salsa in a bowl. 

Combine all the ingredients for the creamy dressing in a bowl. 

Place the quinoa salsa onto a serving plate, put the sweet potato on top and drizzle with the creamy dressing. 

Serve with a lemon cheek. 

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