Preparation time: 30 min
1. Chop the sweet potato and sprinkle with the herbs, pepper and salt and drizzle with the olive oil. Bake for 20 min and reserve.
2. Blend the tomatoes, ginger, orange juice, and vinegar. Add salt and pepper to taste and set aside.
3. Wash the quinoa and boil for about 10-15 minutes
4. Place the quinoa, watercress, sweet potato, cheese and pomegranate in a large salad bowl and add the vinaigrette.
Ingredients
- 400 g sweet potatoes in 2 cm cubes
- 1 teaspoon of oregano, basil or similar
- 1 pinch of ground black pepper
- 1 pinch of salt
- 1-2 drips of olive oil
- 200 g of quinoa
- 50 - 60 g watercress
- 80 g of feta cheese in cubes of approx. 1 cm
- 150 g of pomegranate
- 100 g of sundried tomatoes
- 1 piece of fresh ginger approx. 1 cm
- 100 g of orange juice
- 10 g of apple cider vinegar
- 1 teaspoon salt
- 1 pinch of ground black pepper