Ingredients
- 1 organic sweet potato, unpeeled and sliced into wedges (feel free to peel if you prefer)
- 1 large pear, halved, cored, each half cut into 4 wedges
- extra-virgin olive oil, for drizzling
- sea salt and freshly ground pepper
- 1 tablespoon fresh thyme leaves
- 2 cups water (500 ml)
- 1 cup quinoa (200 g)
- 1/3 cup pumpkin seeds, toasted (50 g)
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 medium red onion, diced
- 2 tablespoons fresh chopped flat-leaf parsley
- 2 handfuls baby arugula leaves
Instructions
- Preheat the oven to 350°F / 180°C.
- In a medium bowl, toss the sweet potato and pears with a little olive oil and the thyme, plus a little salt and pepper. Bake in the oven on a baking tray lined with parchment paper for 40 minutes.
- Meanwhile, bring the water to the boil, add the quinoa and cook for 20 minutes. Fluff with fork.
- While the quinoa is cooking, toast the pumpkin seeds. Do so by dry frying them in small skillet until golden.
- Transfer the quinoa to a large serving bowl. Stir in the red wine vinegar and olive oil. Add the red onion, parsley, arugula, pears, and sweet potato, season with salt and pepper and garnish with the pumpkin seeds. Serve warm and enjoy!