By Meleni Aldridge

This quinoa salad is anything but plain, it's bursting with sweet and savoury Cuban inspired flavours. For an extra sustainable dish try to use UK grown quinoa.

Ingredients (serves 10)

  • 1kg sweet potato, cut into wedges
  • 20ml rapeseed oil
  • 500g quinoa (1kg cooked weight)
  • 750g cooked black-eyed beans, frozen
  • 500g mango, peeled, de-seeded and diced
  • 150g spring onions, thinly sliced
  • 50g poppy seeds
  • 50g sunflower seeds

For the dressing:

  • 100ml rapeseed oil
  • Pepper to taste
  • 2 lemons (40ml if using juice)


  1. Pre-heat the oven to 180°C.
  2. Toss the sweet potatoes in 20ml of rapeseed oil and roast for 20-25 minutes.
  3. Cook the quinoa in boiling water for 10-15 minutes.
  4. To make the dressing; mix all the ingredients together in a bowl.
  5. Re-fresh the black-eye beans in boiling water to heat through.
  6. Toss the quinoa and beans through the dressing.

To serve

In a bowl, place the dressed quinoa and bean mix, with the roasted sweet potato on one side and the diced mango on the other. Sprinkle the spring onions and mixed seeds over the top to serve.

Photo by BaxterStorey