Quinoa salad

Looking to power up your plate with vibrant, plant-based nutrition? This quinoa salad is a colourful, flavour-packed celebration of whole foods, boasting 9 plant points!

Loaded with protein-rich quinoa, crunchy veggies, vegan feta, seeds and a spicy dressing, it’s the perfect way to nourish your body and delight your taste buds. Whether you’re meal-prepping or serving it fresh, this salad brings serious plant power to the table.

Serves 2

• Prep 15 mins
• Cook 15 mins
• Total 30 mins
• Storage Tupperware in the fridge for 3 days

Ingredients

• 40g mixed sunflower and pumpkin seeds
• 1 tsp soy sauce
• 1 bag (300g) PACK’D Organic frozen Sweet Potato
• 1 tbsp olive oil
• 1 tsp smokey paprika
• 1/2 tsp ground cumin
• 1/2 tsp flakey sea salt
• 1/4 tsp black pepper
• 1 packet (250g) cooked quinoa
• 1 avocado, sliced
• 2/3 cup cherry tomatoes, halved
• 1 red pepper, diced
• 1/2 cucumber, diced
• 60g white vegan feta, crumbled
• 4 tbsp pink pickled onions or purple kraut
• 2 tbsp coriander, finely chopped
• 4 tbsp vegan sriracha mayo or mayo of choice

Method

Preheat the oven to 200C / 180 fan and line a baking sheet with parchment. Add seeds and soy sauce and roast for 4 - 5 mins stirring once until golden. Remove from the oven and allow to cool to crisp up. Option to cook in a non-stick frying pan on a low heat.

Preheat the AF to 200C. Add frozen sweet potatoes to a mixing bowl with paprika, cumin, salt, pepper and 1 tbsp olive oil. Toss to combine. Add to AF basket and cook for 15 - 20 minutes until cooked through. Option to roast in the oven (200C / 180 fan for 20 - 30 mins.

Arrange cooked quinoa, sweet potatoes, avocados, tomatoes pepper, cucumber, vegan feta, kraut or pink pickled onions, seeds in bowls and top with coriander and mayo.