2 servings; 10 min preparation; 20 min cooking time.
Having quinoa for lunch is always a good idea, because this rich on protein grain will keep you satisfied for the day. I decided to increase the nutritious value of the dish by adding some good carbs, coming from sweet potato and more vegetable protein and fibers, coming from the soybeans. This powerful combination will keep you fit and healthy.
The lime dressing is very refreshing and makes the dish complete. It adds a little bit of sweetness from the agave syrup. And let’s not forget the good fats coming from the crushed walnuts that add a little bit of texture as well.
- 100 g black quinoa, uncooked
- 100 g edamame
- 1 medium size sweet potato
- 50 g walnuts, chopped
for the dressing:
- 1/2 lime, juice
- 1 tsp agave syrup
- 1 tsp mild olive oil
- 1/2 tsp salt
Prepare the quinoa in 1 1/2 cup of water. Cook it for about 15 min. Take from the heat and let it cool with a lid on.
Chop the sweet potato in big brunoise. Try to cut them evenly.
Preheat the oven to 200 degrees C/400 degrees F. Roast the sweet potato in the preheated oven for 20 min. Set aside to cool.
In a bowl mix black quinoa, sweet potato and edamame. Chop the walnuts fine. Sprinkle on top of the quinoa.
Mix all ingredients of the dressing in a glass. Pour on top of the quinoa bowl. Enjoy!