Quinoa Salad with Sweet Potato and Avocado

The perfect thing to take on a picnic as it travels well and can be eaten at room temperature. It's particularly lovely drizzled with a creamy turmeric dressing.

serves 4

What you need

for the salad

200 g quinoa

1 large ripe avocado, roughly chopped

1 medium sweet potato, diced into cubes

1 Lebanese cucumber, diced into cubes

2 cups rocket

1 tablespoon nigella seeds

I teaspoon ground cummin

Sea salt and pepper to taste

For the dressing

1/3 cup coconut yogurt

1/4 cup veganaise

1 tablespoon maple syrup

Juice of 1 lemon

1 teaspoon ground turmeric

Salt and pepper to taste

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What to do

for the salad

Place the quinoa and cumin in a saucepan with a good sprinkling of salt and 2 cups of water. Bring to the boil and then allow to simmer for 15 minutes, or until all the water had been absorbed. Set aside and leave to cool.

Meanwhile, peel and chop the sweet potato into small cubes and steam or microwave until just soft. Set aside to cool.

Put everything in a large bowl and toss about to combine. Season with a bit of salt and pepper.

For the dressing

Place everything into a glass jar, put the lid on tightly and shake until well combined.

Pour over salad just before serving.

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