This gluten free salad is my go to when I’m bringing a salad to a BBQ. It’s a bit more exciting than your usual green salad and it’s full of protein so it’s really filling. It keeps well too so leftovers make a great lunch the next day. Summer or winter, this one is a keeper!
1 medium sweet potato, peeled and cut into cubes
1 bunch of watercress, roughly chopped (Can substitute for baby spinach or rocket)
1 ½ cups tri-colour quinoa
150g feta cheese, roughly chopped (I like Meredith Dairy Goats Feta the best)
1 avocado, sliced
¼ cup Greek yoghurt
3 tbs olive oil
2-3 tbs freshly chopped dill
Freshly cracked pepper to taste
Heat oven to 180 C. Place sweet potato cubes on a roasting pan, drizzle with olive oil and bake for 20-30 minutes until softly roasted.
Cook quinoa according to packet instructions (As a general rule it’s roughly, 1:2 ratio of quinoa to water. I like to add ½ tsp of chicken stock powder to the water too). Once cooked, set aside to cool.
In a large salad bowl combine, quinoa, watercress, sweet potato, avocado and feta.
Mix the dressing ingredients together in a separate bowl, then spoon over the salad and gently mix to coat.
This will easily serve 6 people as a side salad.