42 S MAGAZINE ★ 26 MAY 2019
California
dreaming
Tasty and healthy fusion cuisine
inspired by America’s golden state
Compiled by Victoria Gray
Toasted quinoa bowls
with roasted almond
vinaigrette quinoa
Serves: 2
Preparation time: 20 minutes
Cooking time: 1 hour 10 minutes
25g (¾oz) whole skin-on almonds
1 small sweet potato, cut into
½-1cm (¼-½in) rounds
5 tbsps olive oil
Sea salt and freshly ground
black pepper
400g (14oz) tin of butter beans,
drained and rinsed
¼ tsp sweet smoked paprika
Juice of ½ lemon
100g (3½oz) quinoa
2 cooked, peeled beetroots, cut
into wedges
100g (3½oz) sunflower sprouts
or pea shoots
For the pickled red onion:
½ small red onion, thinly sliced
1 tbsp red wine vinegar
1 tsp runny honey
● Preheat the oven to 180°C fan/
350°F/gas mark 6.
● Tip the almonds into a small
roasting tray. Toss the sweet
potato in a second roasting tray
with 1 tablespoon of oil and
season with salt and pepper.
Roast the almonds for 6-8 minutes
until golden then tip into a bowl to
cool. Roast the potato rounds for
25-30 minutes, tossing halfway
through cooking. Toss the butter
beans in a bowl with 1 tablespoon
of the oil, salt, the paprika and
a splash of lemon juice, then tip
into the roasting pan you cooked
the almonds in and roast for
12-15 minutes.
● To make the pickle, toss the
sliced onion in a small bowl with
the vinegar, honey and a little salt.
● Bring a large pan of salted
water to the boil, tip in the quinoa
and simmer for 12 minutes or
until it is tender but still with a
little bite (check pack instructions
as cooking times vary), scooping
off any scum that rises to the
surface. Drain thoroughly in a
sieve, then spread out on a plate
and leave to cool for 10 minutes.
● When either the butter beans or
sweet potato are cooked, tip them
into a bowl. Wipe the tray with a
paper towel and tip in the quinoa
with another tablespoon of oil and
toss. Season with salt and anotherToasted quinoa
bowls with roasted
almond vinaigrette