- 120 g olive oil
- 20 g lemon juice, approx 1 lemon
- 40 g lime juice, approx 2 limes
- 2 cloves garlic
- 1 tablespoon fresh parsley
- 1 tablespoon fresh basil leaves
- 1 pinch sea salt
- 1 pinch pepper
- 1 tsp honey
- 1 tablespoon Coconut oil / Ghee, for roasting
- 150 g sweet potato, cubed (1cm)
- 150 g Beetroot, cubed (1cm)
- 900 g water
- 200 g quinoa, rinsed
- 150 g baby spinach, rinsed
- 400 g Chickpeas, drained and rinsed
- 40 g slivered almonds
- 1 Lebanese cucumber
- 200 g cherry tomatoes, cut into halves
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Add all ingredients into the mixing bowl and mix 5 sec/speed 6
Transfer dressing to a bowl and set aside until ready for use.
Coat sweet potato and beetroot with coconut oil/ghee.
Roast in the oven on 180deg for 20 mins or until just tender
Add water to the mixing bowl
Place the simmering basket with rinsed quinoa into the mixing bowl. Cook for 20mins/Varoma/Speed 2.
Transfer cooked quinoa into salad bowl. Add cooked sweet potato, beetroot, baby spinach, chickpeas, almonds, cucumber and cherry tomatoes with reserved dressing.
Gently toss all to combine and serve
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.