Delicious quinoa salad recipe from Anna Ross!

Spiced quinoa, sweet potato, broccoli & cranberry salad

A healthy and delicious salad bursting with colour and flavour. Quinoa is rich in low GI carbs for slow releasing energy, high in protein and fibre, and provides us with a whole range of vitamins and minerals. It's easy to prepare, a great alternative to rice to mix things up and you can also find quinoa flour and flakes in the supermarket. Recipe from Supergrains by Chrissy Freer.

Preparation time: 20 minutes

Cooking time: 25-30 minutes

Serves 4


700g orange sweet potato, peeled and cut into 1.5cm (3/4 inch) dice
1/4 cup olive oil
1 cup quinoa (any colour!), briefly rinsed
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
250g broccoli, trimmed and cut into small florets (about 2 cups)
1 bunch asparagus, trimmed and cut into 3/4 inch lengths
1/3 cup dried cranberries
1/3 cup coarsely chopped mixed herbs (such as chives, parsley, mint)
3 tablespoons fresh orange juice
1 1/2 tablespoons white balsamic vinegar


1. Preheat the oven to 200C. Place the sweet potatoes on a large baking sheet lined with parchment paper. Drizzle with 1 tablespoon of the olive oil and season with sea salt and pepper. Roast for 25–30 minutes or until golden and tender.

2. Meanwhile, put the quinoa, turmeric, cumin and 2 cups water in a medium saucepan and bring to a boil. Reduce the heat to low, cover and simmer for 12 minutes or until the water is absorbed. Remove from the heat and set aside to cool slightly.

3. Blanch the broccoli and asparagus in a saucepan of boiling water until tender-crisp, then drain and refresh under cold running water.

4. Put the cooked quinoa, sweet potato, blanched vegetables, cranberries and herbs in a large bowl. Whisk together the remaining 3 tablespoons of olive oil, the orange juice and balsamic. Add to the salad and toss to combine, then season with sea salt and freshly ground black pepper, to taste.

Enjoy :)

Ginny Stevens