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Quinoa sweet potato salad with spinach and apple

Quinoa sweet potato salad with spinach and apple

Preparation time:
40 min
Difficulty level:

Nutritional values:

43 g
5 g
17 g


Apple (fresh)Apple (fresh)½ (85 g)
Olive oilOlive oil ¾ Teaspoon
Maple syrup, maple syrupMaple syrup, maple syrup ¼ Tablespoon
Sweet potatoes (fresh)Sweet potatoes (fresh)⅜ (110 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Chives (fresh)Chives (fresh) 1 Tablespoon
Curry powderCurry powder 1 Knife tip(s)
Lemon (fresh)Lemon (fresh)¼ (20 g)
Vegetable brothVegetable broth ½ Teaspoon
Walnut kernels (natural)Walnut kernels (natural) ½ Teaspoon
Quinoa (puffed, unsweetened)Quinoa (puffed, unsweetened) 4 g
Spinach, leaf spinach (fresh)Spinach, leaf spinach (fresh) 50 g


Step 1:
Preheat the oven to 200 °C (180 °C convection oven; gas: level 3).
Step 2:
Peel the sweet potato and cut into 1-2 cm cubes. Mix with salt, pepper, 1 pinch of curry and 1 tsp oil in a bowl. Line a baking tray with baking paper and spread the sweet potatoes on it.
Step 3:
Cook the sweet potatoes in the preheated oven for about 20 minutes, turning occasionally, until they are firm to the bite. Then leave to cool for 10 minutes.
Step 4:
In the meantime, wash spinach (for example, baby spinach) and shake dry. Squeeze the juice of the lemon, coarsely chop walnuts and core the washed apple, cut into small pieces and sprinkle with half of the lemon juice. Pour everything into a bowl.
Step 5:
Mix the remaining lemon juice with maple syrup and remaining oil and season the dressing with salt and pepper. Chives cut into small rolls.
Step 6:
Pour the dressing over the ingredients in the bowl and mix and sprinkle with quinoa and chive rolls.

Macronutrient distribution:

The recipe Quinoa sweet potato salad with spinach and apple is composed of the following macronutrients.

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Kitchen utensils needed:

Baking paper
Baking paper
Baking tray
Baking tray
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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