Quinoa & Sweet Potatoes

with herbs and crunchy chickpeas

  • 30 min
  • 4 pers
  • Video
Recipe by Ditte Ingemann


  • 2 dl white quinoa
  • 3 pcs sweet potatoes (350 g)
  • 2 tbsp olive oil
  • 1 pcs eco lemon, grated shell from here
  • 1 tsp cumin
  • 1 bag of Earth Control Chickpeas


  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp liquid honey
  • 2 tbsp parsley, finely chopped
  • salt/pepper


Preheat oven to 200 degrees. Rinse the quinoa, cook for directions on the bag and cool. Peel the potatoes and cut them into approx. 1 cm wide slices. Turn the slices with oil, salt, lemon zest and cumin. Distribute on a baking tray with paper and baking for approx. 20 min.

Whisk the dressing together and taste with salt and pepper. Mix the quinoa with the baked sweet potatoes and spread the dressing over the salad. Top with crunchy chickpeas before serving for e.g. a piece of white fish or chicken.


Chickpeas are the new variety in the salad, which fits the vegetarian trend of the time as a vegetable alternative to animal protein. Chickpeas often have to soak overnight and boil for 20-30 minutes [...]
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