Ingredients
- 1 cup quinoa
- 2 cups water
- 1 small sweet potato
- 1 tablespoon extra virgin olive oil
- Pinch of salt and black pepper
- 2 red radishes
- 1 avocado sliced
- Lemon juice
- 1/2 cup canned chickpeas
- 1 cup mixed salad
- 1 small cucumber sliced
- 1 teaspoon white sesame seeds toasted
- Dip of choice
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Combine the quinoa and water in a medium pot and bring to a boil. Reduce the heat and simmer for 15 minutes until cooked. Remove the pot from the heat and let it sit for 5 minutes.
- Peel the sweet potato and cut into cubes. Toss the sweet potatoes with olive oil, salt, and pepper, and spread onto the baking sheet. Roast for 15 minutes or until golden brown. Remove the roasted sweet potatoes from the oven, set aside, and leave to cool.
- Thinly slice the radish into rounds and place in ice water for 5 minutes. Cut the avocado in half, remove the stone and the skin, and cut into slices. Toss the avocado slices with a squeeze of lemon. Set aside.
- Assemble all the ingredients in a bowl. Season with salt and pepper and sprinkle with toasted white sesame seeds. Serve with a sauce or dip of your choice.
