IngredientsRecipe of the Week: Warm Sweet Potato and Quinoa Salad

2 tbsp. coconut oil

1 small onion (finely chopped)

1 garlic clove (crushed)

½ tsp ground cumin

½ tsp turmeric

2 cups vegetable stock

1 ½ cups organic quinoa (white/mixed)

1 large sweet potato (cut into 1-2cm cubes)


  1. Over a medium heat, gently cook the onion in 1 of the coconut oil until it’s translucent. Add the garlic and cook for a minute. Next add to this the cumin and turmeric, cooking a further minute before adding the quinoa and vegetable stock. Bring to the boil and simmer for 15 minutes.
  2. Heat the other tablespoon of coconut oil over a medium heat in a frypan and add the sweet potato. Turn it frequently until it’s lightly browned and cooked through.
  3. Lastly, place a few heaped spoonfuls of the quinoa onto individual plates, with a sprinkling of crispy sweet potato cubes on top. Garnish with fresh coriander and a light sprinkle of Himalayan salt.

Enjoy ☺ Shaz

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