Quinoa, Avocado & Sweet Potatoes Salad with Tomatillo Dressing
 
 
Quinoa, Avocado & Sweet Potatoes Salad with Tomatillo Dressing
Author:
Recipe type: Salad
Ingredients
Quinoa
  • 1 cup quinoa, cooked in vegetable stock according to package directions (I always do 1 cup quinoa to 2 cups water or veggie stock)
  • ½ jalapeno, minced
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon extra-virgin olive oil
  • juice of 1 lime
  • salt & freshly ground black pepper to taste
Sweet Potatoes
  • 1 sweet potato, peeled and cut into ½ inch dice
  • 2 teaspoons extra-virgin olive oil
  • salt and freshly ground black pepper
Dressing:
  • 2 tomatillos in olive oil
  • 3 Tablespoons plus 1 teaspoon olive oil
  • 1 Tablespoon rice vinegar
  • ¼ chopped fresh cilantro
  • 1 teaspoon light agave nectar
  • salt & freshly ground black pepper
Tortilla Strips
  • canola oil
  • 2 corn tortillas, cut into ¼ inch strips
  • 1 tsp cajun seasoning
To Serve:
  • 2 avacados, diced
  • microgreens
Instructions
Make the quinoa:
  1. Place all the quinoa ingredients in a medium bowl and toss to combine.
Make the sweet potatoes:
  1. Preheat te oven to 400F. In a small bowl, toss the sweet potatoes with the oil, and season with salt and pepper to taste. Spread in a single layer on a baking sheet and roast for 15 minutes, or until soft in the middle and lightly browned; Try not to burn
Make the dressing:
  1. Lower the oven temperature to 350 F. In a small bowl, toss the tomatillos with 1 teaspoon of the oil. Place on a baking sheet and roast for 15 minutes. Transfer to a food processor, add the vinegar, cilantro, and agave nectar and pulse to combine. With the motor running, pour in the remaining 3 tablespoons oil in a stream. Continue blending until emulsified. Season with salt and pepper to taste.
Make the trotilla strips:
  1. pour 2 inches of oil into a small, heavy pot and heat until the oil shimmers. Add the trotilla strips and fry until crisp and browned. 1 to 2 minutes. Drain on paper towels and sprinkle with Cajun seasoning.
Assemble the salads:
  1. Place a 3 inch-ring mold in the center of one of the 4 salad plates. Fill with ¼ cup of the quinoa mixture and press down with a spoon to pack the mold, moothing the top. Place ¼ of the sweet potato pieces on top of the quinoa and press down gently. Top with ¼ of the avocado and press down gently. Carefully remove the mold. Repeating on the remaining salad plates.
  2. Carefully place 2 tortilla strips parallel to each other about 1 inch aparp on top of the timbale. Place 2 more tortilla strips perpendicular on top of those. Top the timbales with the microgreens and drizzle the dressing around the timbales.
Notes
The tomatillo dressing is so yummy - you might want to make extra for salads. Also, if you don't want to go through the trouble of the presentation - just mix it all together and enjoy.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/ordinaryveganquinoasalad/