Warm golden quinoa salad with roasted sweet potato, braised leek, spinach, crunchy pepitas and lime yogurt cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the sweet potato with 1 1/2 tbsp (22 ml) olive oil, smoked paprika, 1/2 tsp cumin, 1/2 tsp salt, and a pinch of black pepper. Spread on a tray and roast for 25 minutes, turning halfway, until golden and tender.

2. 2

   While the sweet potato roasts, place the quinoa in a medium saucepan over medium heat and toast for 2 minutes, stirring. Add the water and 1/4 tsp salt, bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes; then fluff with a fork.

3. 3

   Heat 1/2 tbsp (7 ml) olive oil in a large skillet over medium heat. Add the leek with the sliced garlic and a pinch of salt. Cook for 4 minutes, stirring gently. Add the apple cider vinegar and 2 tbsp (30 ml) water, cover, and cook 4 minutes more until the leek is tender and glossy.

4. 4

   In a small skillet, add the pumpkin seeds, 1 tsp honey, 1/2 tsp cumin, and a pinch of salt. Toast over medium heat for 2 to 3 minutes, stirring, until fragrant and lightly glazed. Transfer to a plate so they stay crisp.

5. 5

   In a bowl, mix the Greek yogurt with the lime zest, 1 tbsp (15 ml) lime juice, grated garlic, chopped mint, 1/4 tsp salt, and 1 tsp (5 ml) olive oil until smooth and creamy.

6. 6

   Heat 1 tsp (5 ml) olive oil in the large skillet over medium heat. Add the baby spinach with a pinch of salt and sauté for 1 minute, just until lightly wilted. Fold in the cooked quinoa, braised leek, roasted sweet potato, the remaining 1 tbsp (15 ml) olive oil, the remaining 1 tbsp (15 ml) lime juice, the remaining 1 tsp honey, and a little black pepper. Mix gently so the sweet potato keeps its shape.

7. 7

   Divide the warm salad among plates or onto a serving platter. Spoon the lime yogurt cream over the top and finish with the crunchy pepitas. Serve immediately.

8. 8

   For a more defined presentation, let the sweet potato tray rest 2 minutes out of the oven at 220 °C / 425 °F before mixing, so the edges set and do not break apart.