A super delicious potato salad our friends introduced us to.
120 ml sprouted rice or quinoa (or blend)
1 medium sweet potato, diced into bite-sized cubes
60 ml of red onion, chopped small
1/2 avocado, diced
30 ml pomegranate seeds (optional)
30 ml pumpkin seeds
60 ml orange juice
15 ml apple cider vinegar
5 ml mustard
2.5 ml cumin
Salt & pepper to taste
Preheat oven to 215°C.
Dice sweet potatoes and chop onions, onions can go in large bowl.
Lightly coat potatoes with cooking oil and sprinkle with salt.
Roast potatoes until outside is crispy (25–30 minutes). Stir potatoes after 15 minutes to avoid burning.
Cook rice/quinoa. 1
In the large bowl containing onions, add combine rice/quinoa, sweet potatoes, pomegranate seeds, and pumpkin seeds.
Stir in liquids, spices, and avocado.
If not serving immediately, leave avocado out and add just before serving.
add 240 ml water, boil for 15 minutes or til water is absorbed and quinoa is fluffy