Healthy Kids

Sweet potato and apple quinoa salad recipe

Fresh and delicious, this summery salad is bright with the flavours of mint, parsley and juicy apple.

Written by Stephanie Alexander Kitchen Garden Foundation
  • Serves: 6

  • Fresh from the garden: Apple, mint, mixed baby greens, onion, parsley, sweet potato

  • Season: Summer/autumn

Ingredients

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Equipment









What to do

Remember to put a damp tea towel under your chopping board to stop it from slipping.
    1. Preheat the oven to 180°C.

    2. Prepare all of the ingredients based on the instructions in the ingredients list.

    3. Coat the sweet potato pieces with 1 teaspoon of olive oil in a large bowl.

    4. Pour the sweet potato onto a baking tray and roast for 15–20 minutes.

    5. Cook the quinoa using the absorption method: bring 1 cup of quinoa and 1 ½ cups water to boil in the medium saucepan. Simmer until all the liquid has been absorbed (about 10 minutes).

    6. Pour the cooked quinoa onto a baking tray and allow it to cool slightly.

    7. Mix the onion, parsley, apples, vinegar and 1 tablespoon of olive oil in a large bowl.

    8. Combine with the rest of the ingredients and add salt and pepper to taste.

Written by Stephanie Alexander Kitchen Garden Foundation

The Stephanie Alexander Kitchen Garden Foundation is a not-for-profit charity whose vision is to see children form positive food habits for life. The Foundation provides the inspiration, information, professional development and support for educational institutions to deliver pleasurable food education, in conjunction with educators, partners and the wider community.

kitchengardenfoundation.org.au

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