Name: Quinoa and sweet potato salad
Yield: 4
Ingredients: 4 tbsp olive oil; 1 large sweet potato, diced; 2 medium fennel bulbs, cut lengthways into 1/4 inch thick slices; 1 pinch Maldon sea salt; 1 pinch freshly ground black pepper; 20 ml fresh lemon juice; 1.50 tsp ground cumin; 1 tsp sugar; 200 g quinoa, rinsed well; 1 lemon; 1 red chilli, chopped and deseeded; 10 g fresh coriander, chopped; 10 g fresh mint, chopped; 15 g fresh dill, chopped; seeds from 1/2 a small pomegranate

12 Mar Quinoa and sweet potato salad

Posted at 12:48h in by Emma Jones 0 Comments

AuthorEmma JonesCategoryLunch, Under 500 calories

Yields4 Servings

Nutrition Facts
Servings 4
Amount Per Serving
Calories 429
% Daily Value *
Total Fat 17g27%Saturated Fat 2.1g11%
Total Carbohydrate 44.3g15%Dietary Fiber 7.8g32%
Sugars 1.7g
Protein 8.6g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

4 tbsp olive oil

1 large sweet potato, diced

2 medium fennel bulbs, cut lengthways into 1/4 inch thick slices

1 pinch Maldon sea salt

1 pinch freshly ground black pepper

20 ml fresh lemon juice

1.50 tsp ground cumin

1 tsp sugar

200 g quinoa, rinsed well

1 lemon

1 red chilli, chopped and deseeded

10 g fresh coriander, chopped

10 g fresh mint, chopped

15 g fresh dill, chopped

seeds from 1/2 a small pomegranate

Heat 3 tbsp of oil in a large skillet over a medium heat. Add the fennel and season with salt and pepper. Cook for around 10-12 minutes, stirring occasionally until the fennel is just tender and lightly golden. Add the lemon juice and sugar. Stir through and cook for a further minute. Season with salt and pepper and set to one side.

Preheat the oven to 180C. Drizzle the sweet potato with olive oil, sea salt and cumin. Roast in the oven for 10 minutes, and then set aside.

Meanwhile, bring the quinoa and 700ml water to a boil in a medium saucepan. Cover and reduce to a low simmer for around 10 minutes until the quinoa is cooked. Drain and return to the pan. Let the quinoa sit in the pan covered for 15 minutes, before fluffing with a fork and transferring to a large bowl.

Remove the peel and white pith from the lemon. Cut between the membranes to release the segments. Discard the membranes and roughly chop. Add the chopped lemon with its juices to the cooked quinoa along with the remaining 1 tbsp of oil and stir. Add the fennel mixture, sweet potato, chilli, and herbs. Gently incorporate and season with salt and pepper. Transfer salad to a bowl or platter and sprinkle with pomegranate seeds.

Sopwell House is a stunning 18^th century Georgian house in St. Albans, only 20 minutes from London St. Pancras, making it an idyllic getaway just outside of the hustle and bustle of the capital. The hotel is the perfect place to dine, boasting a 2AA Rosette restaurant, a vibrant brasserie, an elegant cocktail lounge and a conservatory bar, all of which look out on 12-acres of beautiful gardens.

Made a MAN v FAT recipe? We want to see your culinary creations! Tag us on Instagram with #manvfat or head over to the forum to show off your kitchen skills.

Ingredients