Quinoa is by far one of the most versatile grains out there. It’s high in both protein and fiber, which is a healthy substitute to rice, and can be served with just about any meal. What’s not to love?
Summer is here and that always calls for the most delicious and fresh summer salad recipes. Using a variety of mixed herbs that were grown in our very own garden (which you can do too!), we decided to throw them in this salad to make it colourful. But what makes this recipe stand out from any other quinoa recipe you’ll see online is our secret ingredient, Velvet Saffron. Adding just one spoonful will pack your dish with flavour and add a luxurious colour and aroma to it.
Serves 3-4
Ingredients:
- 2 cups of Quinoa
- 2 ½ cups of water
- Pinch of salt
- Olive Oil
- Sweet Potatoes
- Dried Herbs (Oregano, Paprika, Marjoram, Basil)
- Cherry Tomatoes
- Green Onions
- 1 Jalepeño
- 1 Sweet Potato
- Fresh Herbs (Chives, Kale, Mint, Basil, Parsley)
Serves 3-4
Ingredients:
- 2 cups of Quinoa
- 2 ½ cups of water
- Pinch of salt
- Olive Oil
- Sweet Potatoes
- Dried Herbs (Oregano, Paprika, Marjoram, Basil)
- Cherry Tomatoes
- Green Onions
- 1 Jalepeño
- 1 Sweet Potato
- Fresh Herbs (Chives, Kale, Mint, Basil, Parsley)
Directions:
In a pot add 2 cups of Quinoa and 2 ½ cups of water, pinch of salt, and a drizzle of olive oil. Let it steam on low-medium heat for about 15-20 minutes, or until you get the texture you like. Once cooked, add one spoonful of liquid Velvet Saffron. To learn how to prepare Saffron, watch our YouTube video.
Turn off heat and cover.
Chop your fresh herbs finely and set aside.
Preparing your sweet potatoes: Chop them into small cubes. Season with paprika, salt, pepper, oregano, marjoram, and basil (or any dried herbs you prefer instead). Put in oven at 380 degrees and bake for 30 min. If you like yours a little crispy and more golden, leave them in for a little longer.
Once your sweet potatoes are ready, in a bowl, combine the steamed saffron flavoured quinoa, mixed herbs, and top off with cherry tomatoes, green onions, Jalapeños, and your sweet potatoes!
And voila! You have the most fragrant and tasty summer salad! As we’ve mentioned in our previous YouTube video, Saffron has so many health benefits, so we highly recommend incorporating it into your daily meals so you too can reap those benefits.
To learn more about Velvet Saffron, subscribe to our YouTube channel and follow this blog! To purchase Velvet Saffron click here.
You may also buy velvet saffron by clicking the link here
Directions:
In a pot add 2 cups of Quinoa and 2 ½ cups of water, pinch of salt, and a drizzle of olive oil. Let it steam on low-medium heat for about 15-20 minutes, or until you get the texture you like. Once cooked, add one spoonful of liquid Velvet Saffron. To learn how to prepare Saffron, watch our YouTube video.
Turn off heat and cover.
Chop your fresh herbs finely and set aside.
Preparing your sweet potatoes: Chop them into small cubes. Season with paprika, salt, pepper, oregano, marjoram, and basil (or any dried herbs you prefer instead). Put in oven at 380 degrees and bake for 30 min. If you like yours a little crispy and more golden, leave them in for a little longer.
Once your sweet potatoes are ready, in a bowl, combine the steamed saffron flavoured quinoa, mixed herbs, and top off with cherry tomatoes, green onions, Jalapeños, and your sweet potatoes!
And voila! You have the most fragrant and tasty summer salad! As we’ve mentioned in our previous YouTube video, Saffron has so many health benefits, so we highly recommend incorporating it into your daily meals so you too can reap those benefits.
To learn more about Velvet Saffron, subscribe to our YouTube channel and follow this blog! To purchase Velvet Saffron click here.
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