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Cashew Quinoa Salad with Sweet Potato

Cashew Quinoa Salad with Sweet Potato
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Quinoa, Soy


For the salad

  • ½ cup cashew nuts (optional: toasted)
  • ½ tsp ground cinnamon
  • 1 dash ground nutmeg (optional)
  • 2 tsps olive oil
  • 1 medium onion (sliced)
  • 2 cups rocket (washed)
  • 1 lb sweet potato (cut into cubes)

For the quinoa

  • 1 cup quinoa (rinsed)
  • 2 cups water

For the dressing

  • 1 tbsp dijon mustard
  • 1 tsp garlic powder
  • 1 tbsp light soy sauce
  • 3 tbsps lime (juiced)
  • 1 tbsp maple syrup
  • 4 tbsps tahini
  • 2 tbsps water


  1. Preheat the oven to 425F (220 C) and prepare a baking tray with baking paper.
  2. Cook the quinoa in water for about 20 minutes until soft.
  3. In a bowl mix the sweet potato with the olive oil, nutmeg and cinnamon and bake for about 20 minutes, toss the cubes after 10 minutes and add the onions.
  4. Use a suitable bowl and combine the ingredients for the dressing.
  5. Combine everything in a big bowl and adjust taste before serving, enjoy!

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