Ensalada picante de quinua cosechada
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New World Chili
IrieVeda
20 minutes
25 minutes
Enjoy the warming flavors of New World Chili and Happy Harvest with the delightful mix of textures and zest. This sweet and savory recipe is gluten free, FODMAP safe, plant based and protein rich.
1 Baked Sweet Potato (Diced)
1 tsp Happy Harvest
½ tbsp Olive Oil
2 cups cooked Quinoa
½ cup Dried Cranberries
1 cup Baby Spinach
2 tsp IrieVeda New World Chili
¼ cup Orange Juice
¼ cup Apple Cider Vinegar
¼ cup Olive Oil
salt to taste
Wash and dice sweet potatoes. Toss with IrieVeda Happy Harvest, oil and salt. Spread onto a single layer sheet pan and roast at 350 degrees F , for 20-25 minutes (or until fork tender). Let cool.
Combine cooked Quinoa, baby spinach, cranberries in a serving dish.
Whisk together orange juice, apple cider vinegar, olive oil, salt and New World Chili to make a dressing.
Pour dressing over the combined ingredients and mix well.
Top with diced baked sweet potato.
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