Warm Winter Quinoa Salad

This picture right here presents to you my go to salad, lunch or dinner...and maybe even breakfast if you like to hibernate through the morning. It's filling, warm, salty and sweet.  Not to mention the fact that it is quick and easy to make!

Ingredients for one person:

1 Small Sweet Potato

1 Tsp Coconut Oil

1/4 Cup of Peas

1/4 Cup of Chickpeas

2-3 Small Mushrooms

1/2 Cup of Quinoa 

1/2 Cup of Water

1 Tbsp Tahini

1 1/2 Tbsp of Lemon Juice

1/4 Tsp Garlic Salt

Step one: Preheat the oven to 180 degrees celsius. Place the quinoa and water into a pan, pop the pan on a low heat on the stove. The quinoa should take about 12-15 minutes to cook. 

Step Two: Chop the sweet potato into small chunks (depending on your preference), the smaller the chunk the shorter the cooking time. Add the coconut oil and garlic salt to the potato's before placing them in the oven for 15 minutes. Make sure to keep an eye on them, mixing them around every 7 minutes or so.

Step Three: Chop the mushrooms up and pop them in a pan with some coconut oil, leave to fry on a low heat until they're brown. You'll know they're cooked because the delightful smell will fill the kitchen.

Step Four: Place the peas and chick peas into a bowl with the tahini and lemon juice. Mix it all together. By this point the quinoa and mushrooms should both be done.

Pop the quinoa and mushrooms into the bowl with the peas and chickpeas and give it a good ol' mix.

Now it's time to take the sweet potato out, and you guessed it...mix it all together! I did say it was easy.

Step Five: Take a snap of your picturesque, colorful salad. But don't waste too much time or it will get cold! 

Tip: This salad goes down a treat with a smoothie, my favorite is my green superfood smoothie. And Enjoy!