Happy Recipe Friday!
Today we are featuring Évi, the creative mind behind Green Évi.
Hi there, I am so happy to be here at #LiveYourHealth for Recipe Friday! I’m Evi, a freelancer photographer, food enthusiastic and the girl behind the blog Green Evi. I currently live in Northern Germany where I love to visit farmer’s markets, pet animals and go out with friends.
HOW I #LIVEMYHEALTH
I #LiveMyHealth by eating whole, unprocessed food, drinking lots of water and being in constant motion. I love to play in my tiny kitchen, creating new, exciting recipes and sharing my knowledge with my readers, friends and family. I became a vegetarian at a very young age and thus am very passionate about constantly learning more about lovely, nutritional food.
ABOUT GREEN ENVI
I wanted to create a blog to combine my passions: healthy food and photography. Green Evi is my little corner of the internet where I show my quick, simple, seasonal and plant-based recipes 2-3 times a week. My blog is focusing on healthy and affordable food to help everybody adopt healthy habits in their everyday life.
QUINOA AND SWEET POTATO SALAD WITH ROASTED GARLIC DRESSING
This quinoa and sweet potato salad with kidney beans, cranberry and a wonderful roasted garlic dressing is probably my all time favorite recipe! It’s a beautiful and filling salad with lots of amazing tastes and textures in it, perfect for dinner or for lunch to take with you.
Quinoa and Sweet Potato Salad with Roasted Garlic Dressing
1/2 cup of quinoa
1 medium sweet potato
1 can of kidney beans
1/3 cup of dried cranberries
1 celery stalk
2 large handful of parsley
1 handful of pine nuts
for the dressing:
3-4 large cloves of garlic
1/4 cup of soaked cashews
1/4 cup of soaked sunflower seeds
1 tsp mustard
1. Preheat oven to 360°F. Cut sweet potato into small cubes and place on a baking tray with the unpeeled garlic cloves. Sprinkle a little bit of cinnamon and olive oil on the cubes and bake for 30-40 minutes.
2. Cook the quinoa in double amount of water. Let it cool a bit then add to a big salad bowl. Add drained kidney beans, sliced celery, chopped parsley, cranberries, pine nuts and baked sweet potatoes. Mix everything together.
3. For the dressing, place soaked cashews and sunflower seeds, juice of a lime, mustard, salt, pepper and peeled roasted garlic cloves in a food processor and blend until smooth. Adjust consistency with water if needed. Serve the salad with the dressing on top. Enjoy!
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