A vibrant quinoa salad bursting with roasted sweet potato, sundried tomato, and Jimmy Chimichurri's signature sauce—perfect as a side or a wholesome main.

Servings: 4

Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients:

• 500g sweet potato
• 100g sundried tomatoes
• 200g quinoa (raw)
• 150g rocket (arugula)
• 100g dill cucumber
• 50g roasted capsicum
• 50g Jimmy Chimichurri Sauce
• Salt, pepper, paprika, sunflower oil, and mixed herbs (to season sweet potatoes)
• Optional: Sunflower seeds (for garnish)

Method:

1. Prepare Sweet Potato:

   • Preheat the oven to 180°C.
   • Wash and cut sweet potatoes into 1 cm cubes. Season with salt, pepper, paprika, sunflower oil, and mixed herbs.
   • Spread on a baking tray and roast for 25 minutes.

2. Cook Quinoa:

   • Prepare quinoa according to package instructions. Fluff with a fork and set aside.

3. Chop Vegetables:

   • Slice the sundried tomatoes, dill cucumber, and roasted capsicum into bite-sized pieces.

4. Assemble Salad:

   • In a large mixing bowl, combine the roasted sweet potatoes, cooked quinoa, chopped vegetables, and rocket.
   • Add Jimmy Chimichurri Sauce and toss to coat evenly.

5. Serve:

   • Top with a sprinkle of sunflower seeds for crunch. Serve immediately or chill for later.