Ballymaloe Quinoa Sweet Potato Salad Recipe
Ballymaloe Quinoa Sweet Potato Salad is a vibrant and healthy dish combining tender roasted sweet potatoes, caramelized onions, fluffy quinoa, and a tangy lime-soy dressing. This refreshing salad is infused with aromatic herbs and spices, making it a perfect light lunch or side for any meal.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Salad
- Method: Roasting
- Cuisine: Irish
- Diet: Vegetarian
Ingredients
Dressing
- ¼ cup extra virgin olive oil
- 2 teaspoons sesame oil
- 1 ½ tablespoons soy sauce
- Finely grated lime zest from two medium limes
- 4 tablespoons fresh lime juice (from 2 medium-size limes)
- 2 tablespoons sugar
- 1 medium red chili or jalapeno
- 1 medium clove garlic (finely minced)
Salad
- 1 ¼ cups quinoa (uncooked)
- 1 ½ cups cold water
- 1 teaspoon kosher salt (for quinoa)
- 2 medium sweet potatoes (peeled and diced into 3/4-inch pieces)
- 2 tablespoons extra virgin olive oil (for roasting)
- 1 teaspoon ground coriander
- ½ teaspoon cinnamon
- 1 teaspoon kosher salt (for roasting vegetables)
- 3 medium onions (peeled, halved and cut into thin wedges)
- 4 medium-size scallions (green onions, thinly sliced on a diagonal)
- 1 cup coarsely chopped cilantro or basil
- ¼ cup coarsely chopped mint
Instructions
- Prepare the dressing: Combine the extra virgin olive oil, sesame oil, soy sauce, lime zest, lime juice, sugar, chopped chili or jalapeno, and minced garlic in a jar with a tight-fitting lid. Shake well until all ingredients are fully incorporated. Set aside or refrigerate if making ahead.
- Rinse and cook quinoa: Rinse the quinoa under cold running water in a sieve for 2 to 3 minutes to remove its natural bitter coating. Transfer to a saucepan with cold water and 1 teaspoon kosher salt. Bring to a boil, cover with a tight lid, then reduce the heat to very low. Cook covered for 12 minutes or until tender. Turn off the heat but keep the lid on for an additional 10 minutes to steam. Fluff the quinoa with a fork and let it cool slightly.
- Preheat oven and prepare vegetables: Preheat your oven to 450°F (230°C). Lightly oil a sheet pan to prevent sticking.
- Roast the sweet potatoes and onions: On the prepared sheet pan, toss the diced sweet potatoes with 2 tablespoons of extra virgin olive oil, ground coriander, cinnamon, and 1 teaspoon kosher salt until evenly coated. Roast in the oven for 20 minutes until they start to caramelize. Add the onion wedges to the pan and roast for another 5 minutes until the onions soften and begin to caramelize. Remove from oven and let cool slightly.
- Combine salad components: On a large platter, mix the cooled cooked quinoa with the roasted sweet potato and onion mixture. Drizzle half of the prepared dressing over the salad and toss gently to evenly coat. Taste and add more dressing or salt if needed.
- Garnish and serve: Top the salad with sliced scallions and the chopped fresh cilantro or basil and mint. Optionally, garnish with edible flowers for a decorative touch. Serve the remaining dressing on the side at the table for extra flavor.
Notes
- Rinsing quinoa thoroughly helps remove its bitter saponin coating for better taste.
- Adjust the amount of chili according to your preferred spice level.
- The salad can be served warm, at room temperature, or chilled.
- Fresh herbs like cilantro, basil, and mint add brightness and fragrance to the salad.
- Leftovers keep well in the refrigerator for up to 3 days, but add fresh herbs and dressing just before serving for maximum freshness.