Quinoa Sweet Potato Salad

Quinoa

Sweet potato [medium size]

Flat leaf parsley [half a bunch]

Extra virgin olive oil

One lemon

Salt and pepper

Put 1 cup quinoa into a fine-meshed sieve and rinse well under cold running water, swishing the quinoa with your hand. Drain the quinoa well. Add 2 cups water to a medium saucepan, add the quinoa, bring to the boil then lower the heat and simmer, UNcovered, for about 10 minutes, until all the water is absorbed.

If you cover the pot, the water will not fully absorb.

Once the quinoa has absorbed the water, put the lid on the pan and remove from heat.  After 5 mins the quinoa will have puffed up.

Cut sweet potato into bit size pieces and roast in oven with some good olive oil and a pinch of salt.

Chop parsley very finely.

To make dressing, use the juice of a freshly squeezed lemon, a drop of good quality olive oil and salt and pepper to taste.

Combine all ingredients gently in a large dish and pour over dressing.