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Thai Salad Sweet Potato & Kaniwa Salad

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Makes 4-6 servings

Ingredients

Salad:
6 cups sweet potato, medium dice  
½ cup black quinoa
½ cup red quinoa
½ cup cooked kaniwa  
1 cup red bell pepper, small dice
½ cup white sesame seeds
1 cup cilantro, chopped
 
Dressing:
⅓ cup sesame oil
1 tsp. dry ginger
1 tsp. ground cumin
2.5 tsp. ground coriander
1 tsp. chilli flakes
4 tbsp wheat-free tamari
⅓ cup lime juice
1 tbsp. maple syrup
zest from 1 lime
salt for taste
ground pepper for taste

Instructions

Roast the sweet potato in the oven for 30 minutes at 350F on a large baking sheet covered with a little bit of grape seed oil and sea salt
Cook the quinoa as directed and the kaniwa separately as directed.
In a medium bowl transfer all salad ingredients.
To make the dressing, mix all ingredients together and whisk. Set aside
Add ground spices to the vinaigrette
Mix all the ingredients together and serve
 
*a note on how to cook kaniwa
Kaniwa is a nutty-tasting, gluten-free grain. It is a great source of fiber and is one of the only plant foods that is a complete protein.
The ratio to cook kaniwa is 1 cup of uncooked kaniwa for 2 cups of water (broth)
In a saucepan bring your water to a boil
In a separate saucepan, on medium heat, toast the uncooked kaniwa to release its nutty flavor (about 1 minute)
When the water has begun to boil, transfer the toasted kaniwa, reduce to low heat, cover and cook for 17 minutes
After 17 minutes, turn off the heat and let the kaniwa cool down for about 10 minutes
Remove lid, fluff with fork and serve
 
© Chef Veganessa 2015

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