Spinach quinoa sweet potato salad
The perfect warm winter salad with quinoa, spinach, roasted sweet potato and mushrooms. And explosion of flavors that perfectly complement each other. I love topping it with nuts to add some crunch.
Print
Pin
Servings: 4
Ingredients
- 320 g quinoa (80 g/serving)
- Olive oil a generous amount
- 2 onions
- 500 g mushrooms
- 800 g sweet potato
- 200 g fresh baby spinach
- 4 teaspoon apple cider vinegar
- 1 pinch of salt and pepper
Optional topping
- 1 handful macadamia nuts or cashew nuts
Instructions
- Rinse the quinoa. Cook it according to the instructions on the package.
- Peel and dice the onion.
- Peel the sweet potatoes and cut them into small cubes.
- Heat a large pan with olive oil. When hot, sauté the onion until translucent.
- Add the sweet potatoes and caramelize with the onion for 15 minutes over medium to high heat. Stir regularly.
- In the meantime, wash the mushrooms and cut them into slices. Wash and drain the spinach.
- After 15 minutes, add the mushrooms to the pan and cook for 5 more minutes.
- Finally add the spinach and the apple cider vinegar. Season with salt and pepper. Stir until everything is combined. Let sit on low heat for 5 minutes.
- Serve with the quinoa. Top with macadamia or cashew nuts for some crunch.
Did you try this recipe?
Leave a star rating and review below. Thank you!