Moroccan Quinoa Vegetarian Salad
310g pouch Riki Kaspi Spice Journey Moroccan Quinoa
2 medium sweet potatoes
1 orange, segmented
7 tbsp olive oil
Salt and black pepper
3 tbsp shredded fresh parsley leaves
6 tbsp shredded fresh mint leaves
4 spring onions, green part only, thinly sliced, plus extra to garnish
1 tsp lemon juice
160g feta, broken into chunks
50g pinenuts, roasted, to garnish
Cook Riki’s Quinoa as per instructions.
Preheat the oven to 200C. Peel the sweet potatoes and cut roughly into 2cm dice. Spread on an oven tray lined with greaseproof paper, drizzle with half the oil and sprinkle with salt and pepper. Roast for 20-25 minutes, until tender.
Put the cooked quinoa in a large mixing bowl, and then stir in the roasted sweet potato and its oil.
Add mint, parsley, spring onion, lemon juice, feta, salt and pepper. Toss together gently, taking care not to breakdown the sweet potato and feta.
Taste and adjust the seasoning.
Serve warmish, or at room temperature, garnished with spring onion and roasted pinenuts.