Sweet Potato, Pomegranate And Quinoa Salad

Simple and quick to make and full of flavour, this nutritious, colourful salad will leave your taste buds mesmerised. Its makes a perfect lunch to re-energise you ready for the afternoon. It also makes an awesome pre or post gym workout meal.  Enjoy this super-nutritious recipe

INGREDIENTS:

Serves 4:
  • 2 medium sweet potatoes
  • 1 pak choi
  • 200g of fresh beansprouts
  • 1 whole pomegranate
  • 1 red pepper
  • 1 red oinion
  • 100g of quinoa (dried weight)
  • 2 cloves of garlic
  • 1 teaspoon of dried chilli flakes
  • 30ml of tamari or liquid aminos
  •  juice of half a lime
  • 10ml of coconut oil
  • pink himalayan salt

METHOD:

  • Firstly stand your coconut oil in hot water to melt it into liquid form to make it easier
    to apply for cooking with
  • Dice your sweet potatoes into approximatly 2cm sized pieces and place onto a baking
    tray coating in 5ml of your melted coconut oil and a pinch of salt. Mix well to make sure
    all the sweet potato is coated with oil
  • Bake on 180C for 15-20 minutes. The sweet potato should be cooked but not soft so
    that it keeps its shape when mixed into your salad
  • Bring your 100g of quinoa to the boil in 400ml of water and simmer for 5 minutes
    Then remove from the heat and set to one side to finish cooking and allow it to cool. You
    may want to transfer to a tray after it has been standing for ten minutes as it will cool
    down faster. Season with a pinch of salt
  • De-seed your pomegranate by cutting it into 2 and hitting the outside of the fruit
    with a spoon holding the cut side down. This is a very quick and easy way to de-seed a
    pomegranate
  • Then to start bringing your salad together place a large frying pan onto a high heat with
    the other 5ml of your coconut oil and add in you finely chopped garlic, red oinoin and
    red pepper
  • When this has softened add your tamari, chilli flakes and lime juice to the pan and
    cook for a further 2 minutes and take off the heat
  • Snap the leaves from your pak choi and add these into the pan whilst it is still hot and
    stir them in so they slightly wilt
  • Add in your beansprouts, quinoa and sweet potato
  • Mix together well and serve garnishing on top with your pomegranate seeds