Sweet Potato Quinoa Salad

Preheat the oven to 190 °C top/bottom heat. Line a baking sheet with parchment paper.

Wash, peel, and cut the sweet potato into approx. 2 cm cubes. Place the cubes on the baking sheet, drizzle with rapeseed oil, season with a pinch of salt and pepper, and mix well. Bake in the oven at 185–190 °C for approx. 35–40 minutes until soft. About 5–8 minutes before the end of the baking time, add the pumpkin seeds to the tray and roast them along.

Meanwhile, place the quinoa in a small pot, add 250 ml of water, lightly salt, and bring to a boil. Then cover, reduce heat, and simmer the quinoa for approx. 15–18 minutes until the water is fully absorbed and the quinoa is soft.