Quinoa, Cranberry & Sweet Potato Salad


1kg orange sweet potato
Extra virgin olive oil
Salt and pepper
185g quinoa, rinsed and drained
480ml water
150g dried cranberries
Juice of 1 orange, strained
2 Lebanese cucumbers, diced
3 tbsp mint, chopped

1 tbsp honey
1 tsp Dijon mustard
2 tbsp extra virgin olive oil
Salt and freshly ground black pepper

Serves 4-6

Recipe kindly shared by Rena Patten



Prepare the sweet potato:
Preheat oven to 200º C and line a baking tray with baking paper. Peel the sweet potato and dice, place onto the baking tray and drizzle with a little olive oil and season with salt and pepper. Gently toss the sweet potato so as to cover with the oil and the seasoning. Bake for about 20 minutes until tender but still with a little bite to it. You don’t want them too soft or they will turn to mush.

Prepare the quinoa:
Place quinoa into a small saucepan with the water. Bring to the boil, reduce the heat and simmer, covered for 10 minutes or until the water is absorbed. Remove from the heat and leave covered to steam for about 10-15 minutes then cool completely.

Prepare the cranberries:
In the meantime, soak the cranberries in the orange juice for 10 minutes, strain and reserve the juice. When the quinoa has cooled, place into a large bowl with the sweet potato, cranberries, cucumbers and mint.

Final assembly:
Whisk together the reserved orange juice, honey, mustard, olive oil, salt and pepper. Pour the dressing over the salad and gently toss to thoroughly mix everything together.

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