Quinoa, Sweet Potato & Raisin Salad

This has become our new staple at home, it’s a perfect weeknight supper or a lovely side dish when you’re making something a little fancier, plus the leftovers make for a fantastic work lunch the following day. The roasted thyme and cinnamon sweet potatoes taste so good with the roasted fennel, toasted hazelnuts, fresh parsley and juice bites of lemon.



Serves: 2

Prep: 20M

Cooking: 40M

Total: 60M

Difficulty: easy


1 large sweet potato

1/2 cup of cooked quinoa (about 90g)

1 fennel

Juice of 1-2 lemons

1 onion

Large handful of raisins

Large handful of blanched hazelnuts, chopped

Olive oil

Pinch of cinnamon

Pinch of dried rosemary

Handful of fresh parsley, chopped

Salt and pepper to taste


Pre-heat the oven to 200C.

Start by preparing your raisins and hazelnuts; boil the kettle and soak the raisins in hot water until needed. Bake the hazelnuts in the oven for 5-10 minutes until golden.

Cut the sweet potato into bite sized cubes. Place these in a deep baking dish with a sprinkling of olive oil, salt, cinnamon and rosemary – stirring everything well with your hands to ensure that all sides of each cube is coated in deliciousness.

Next, slice your onion and fennel into chunks, place in a separate baking dish and sprinkle with olive oil, salt and pepper – stirring everything well to ensure everything is coated. Then place both baking sheets in the oven for 35-40 minutes, stirring once or twice during this time.

While the sweet potato and fennel are cooking in the oven; cook the quinoa using 1 cup of boiling water. Add a sprinkling of salt and lemon juice to the water as it boils so that the quinoa absorbs the flavours.

When the sweet potato and fennel are cooked, take them out and leave to cool. Once cooled; add the fennel to the deep bottom dish, along with the juice of one lemon, drained raisins, a drizzling of olive oil, the cooked quinoa and a sprinkling of salt – give the whole lot a big mix to ensure all of the delicious flavours coat everything.

Finally, top with a sprinkle of chopped parsley and roasted hazelnuts to serve.