Sweet Potato and Quinoa Salad

First, preheat the oven to 190 °C, prepare a baking sheet and line it with parchment paper.

Wash the sweet potato and cut it into smaller cubes (approx. 2 cm × 2 cm). Then place the chopped sweet potato on the prepared baking sheet, drizzle with rapeseed oil, salt, pepper, mix, and bake for 35–40 minutes at 185–190 °C until the sweet potato cubes soften. Approximately 5–8 minutes before the end of baking, add pumpkin seeds to the baking sheet to toast.

Meanwhile, cook the quinoa: Place the quinoa in a small pot, pour in 250 ml of water, salt, and bring to a boil over high heat. Then cover the pot with a lid, reduce the heat to medium, and cook the quinoa for 15–18 minutes until all the water is absorbed and the quinoa softens.