Red Quinoa and Sweet Potato Salad with Tamarind and Mint Chutney and Peanuts

[nverland]

Red Quinoa and Sweet Potato Salad with Tamarind and Mint Chutney and Peanuts
Serves 2

Ingredients

1/2 cup red quinoa, boiled
1 sweet potato, cubed and roasted with salt and herb of choice, I did rosemary
1/2 cup grapes or pomegranate
1 avocado, chopped
1 cup mixed salad greens
1/4 cup peanuts

Mint chutney

1/4 cup yogurt or coconut cream for vegan
1 cup mint leaves
3 cloves of garlic
1/2 tsp cumin powder
1 Tbsp lemon juice
Salt to taste

Tamarind chutney*

2 Tbsp tamarind paste
1/4 tsp fennel (seeds) powder
1/4 tsp roasted cumin powder
1/4 tsp red chili powder
1 Tbsp sugar
Salt to taste
1 tsp peanut oil
1/4 cup water or according to the thickness of the paste

Notes

* You want to taste as you add this as tamarind paste can be very different in sourness from brand to brand.

Method

Grind together all the ingredients for mint chutney except yogurt. Once it becomes a paste, whisk in the yogurt. Keep aside.

Heat oil in a pan. Add tamarind paste, water and the spices and let it cook for 5 minutes. The consistency should be that of balsamic vinegar. Let it cool.

Toss together the quinoa, roasted potatoes, grapes, greens and avocado. You can either dress the salad by adding both the chutneys or serve them on the side to be spooned over the salad.