When the sweet potato comes out of the oven wonderfully soft and aromatic, it is topped with a refreshing salad of quinoa, tomato, cucumber and fresh herbs. It’s accompanied by smoked salmon for a hearty and satisfying counterpoint, topped with freshly shaved horseradish and bright pomegranate seeds. What a tantalizingly diverse and colorful summer dish!
Baked sweet potato with quinoa salad and smoked salmon
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Print Recipe
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Rezept drucken |
Baked sweet potato with quinoa salad and smoked salmon
| Rezept drucken |
Print Recipe
|
| Servings |
| 4 |
| Servings |
| 4 |
Ingredients
- 160 g Quinoa
- salt
- 2 large sweet potaoes
- olive oil, salt, pepper
- 2 scallions sliced into rings
- 1 beefsteak tomato finely diced
- 1/2 cucmber finely diced
- 2 stalks cilantro finely chopped
- 2 stalks mint leaves plucked off and finely chopped
- 1/2 lemon juiced
- salt, pepper, chili
- 1 tbsp olive oil
- pomegranate seeds to taste
- 200 g smoked salmon
- fresh horseradish
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- Cook the quinoa in salted water, drain and leave to cool.
- Pierce the sweet potatoes all over using a fork. Rub olive oil into the skin and season with salt and pepper. Bake the sweet potatoes whole in the oven at 200°C for approx. 40 minutes.
- Mix the herbs and vegetables into the quinoa. Add the salt, pepper, chili, lemon juice and olive oil to the salad to taste.
- Take the sweet potatoes out of the oven and cut them in half. Use a fork to lightly mash the potato. Top the sweet potato with the quinoa salad. Add pomegranate seeds to taste. Pull the smoked salmon into pieces and divide among the plates. Garnish with freshly grated horseradish.
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.