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Quinoa, Sweet Potato, Walnut & Apple Salad

Quinoa, Sweet Potato, Walnut & Apple Salad – recipe

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Ingredients

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For the quinoa:

For the purees:

  • Walnuts 50.0 g
  • Apple 150.0 g
  • Watercress 50.0 g
  • Alfalfa Sprouts 20.0 g
  • Red Amaranth , cress 20.0 g

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Preparation

  1. For the quinoa:

    • Wash and soak quinoa for 10 minutes in cold water then drain well.·       
    • Peel and dice the shallots then sweat in half the olive oil till soft without colour.·       
    • Increase the heat and add the drained quinoa and toast for few minutes.·       
    • Pour in the water and add the Knorr Professional Jelly Bouillon then bring to the boil.
    • Place a lid on and simmer for 10 minutes then remove from the heat and leave to cool completely.
    • Season and dress the quinoa with the remaining oil and lemon juice.

  2. For the purees:

    • ·Peel and slice 3/4's of the sweet potato into 1/2 cm slices
    •  Place into a flat steamer tray and add the with scraped vanilla seeds and pods.·       
    •  Cover with cling film and steam 100C for 1 hour. then remove from the steamer, take out the vanilla pod and place into a blender.
    •  Blitz till smooth, check seasoning and pass. ·       
    •  Peel apples, cut in quarters and de seed.·       
    •  Place into a flat steamer tray and add the with scraped vanilla seeds and pods.·
    • Cover with cling film and steam 100C for 12 minutes  hour. then remove from the steamer, take out the vanilla pod and place into a blender.
    • Ball remaining sweet potato with medium size Parisienne spoon then place into a saucepan.
    • Cover with the water then add the Knorr Professional Garlic Puree and thyme and cook for 12 minutes until just soft.
    • Drain and set aside until needed.

  3. To finish the salad:

    • Toast walnuts in 180C for 6-7 minutes till golden.·       
    • Cut the apple into thin batons then dress with lemon juice to stop discolouration. ·       
    • Place a little of the sweet potato puree into the bottom of a serving bowl, sprinkle over the quinoa and garnish with the watercress, alfalfa, cress, sweet potato balls, then dress with the apple puree and apple batons.