Ballymaloe Quinoa Sweet Potato Salad
User Reviews
5
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Prep Time
45 mins
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Cook Time
30 mins
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Total Time
1 hr 15 mins
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Servings
10
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Calories
208 kcal
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Course
Main Course, Salad
Ballymaloe Quinoa Sweet Potato Salad
Description
This Ballymaloe Quinoa Sweet Potato Salad brings together tender roasted sweet potatoes and slightly caramelized onions with light, fluffy quinoa cooked in salted water. The accompanying dressing is a blend of extra virgin olive oil, sesame oil, soy sauce, fresh lime juice and zest, sugar, garlic, and a hint of red chili pepper for subtle heat. Fresh cilantro and mint add herbal freshness to the salad, while scallions provide mild onion flavor and additional texture. The seasoning with coriander and cinnamon on the sweet potatoes gives them a warming spice note enhanced by roasting.
The balance of roasted vegetables, nutty quinoa, and tart, tangy dressing yields a salad with a complex flavor profile and varied texture, featuring soft cubes of sweet potato, tender grains, and crisp fresh herbs. This dish is well suited as a side accompaniment or a light vegetarian meal. The lime and chili in the dressing cut through the sweetness of the potatoes, making the salad lively and balanced.
A useful step is to prepare the dressing ahead and refrigerate, allowing flavors to meld. Rinsing the quinoa before cooking removes bitterness and ensures a clean flavor. The salad is best served at room temperature or slightly chilled, maintaining the roasted flavors and fresh herbs.
Ingredients
For the dressing:
- ¼ cup extra virgin olive oil
- 2 teaspoons sesame oil
- 1 ½ tablespoons soy sauce
- lime zest finely grated, from two medium limes
- 4 tablespoons lime juice from 2 medium-size limes, fresh
- 2 tablespoons sugar
- 1 red chili pepper medium, or jalapeno
- 1 garlic finely minced, medium clove
For the quinoa
- 1 ¼ cups quinoa uncooked
- 1 ½ cups water cold
- 1 teaspoon kosher salt
For the salad:
- 2 sweet potato peeled and diced into ¾-inch pieces, medium
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground coriander
- ½ teaspoon cinnamon
- 1 teaspoon kosher salt
- 3 onion peeled, halved and cut into thin wedges, medium
- 4 scallion green onions, thinly sliced on a diagonal, medium-size
- 1 cup cilantro coarsely chopped, or basil
- ¼ cup mint coarsely chopped
Instructions
For the dressing:
- Combine all dressing ingredients in a jar with a tight-fitting lid and shake well. Set aside or refrigerate if preparing in advance.
For the salad:
- To cook the quinoa, rinse in a sieve under cold water for 2-3 minutes to remove the natural bitter coating. Place it in a saucepan along with the water and salt. Bring to a boil then cover with a tight-fitting lid and reduce the heat to very low. Cook, covered for 12 minutes until the grain is tender. Turn off the heat, but leave the lid on for a further 10 minutes, then fluff with a fork and allow to cool slightly.
- Preheat the oven to 450˚F (230˚C). Lightly oil a sheet pan.
- Combine sweet potatoes, olive oil, coriander, cinnamon and salt on the prepared sheet pan and toss with your hands to coat. Roast in the preheated oven for 20 minutes or until just beginning to caramelize. Add the onion wedges and roast for another 5 minutes. Remove from oven and set aside to cool slightly.
- Combine the cooled, cooked quinoa and the veggie mixture on a large platter. Drizzle with half of the dressing and toss to combine. Taste and add more dressing or salt, if needed. Top with the scallions and fresh herbs. Garnish with edible flowers, if desired. Serve extra dressing at the table.
Notes
- Rinse quinoa thoroughly before cooking to remove its natural bitterness.
- The dressing can be made in advance and refrigerated to enhance flavor melding.
- Roast sweet potatoes and onions until caramelized for better texture and sweetness.
- This salad can be served at room temperature or chilled to highlight the fresh herbs.
- Adapted from the Ballymaloe Cookery School recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 401mg | 17% |
| Potassium | 281mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3736IU | 75% |
| Vitamin C | 6mg | 7% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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