Wednesday, May 11, 2011

Sweet Potato and Quinoa Salad


Thank you Mark Bittman for a new Quinoa recipe! This salad can be paired with so many foods, and it makes you feel healthy just looking at it. Hope you enjoy it as much as I do.

Sweet Potato and Quinoa Salad
Makes: 4 servings
Time: 40 minutes
2 1/2 cups cooked quinoa or other small-kernel grain or 1 cup raw
1 large or 2 medium (about 1 pound) sweet potatoes
Salt
1 red bell pepper, cored, seeded, and diced
1/4 cup minced red onion or shallot
Freshly ground black pepper
1/4 cup extra virgin olive oil
2 tablespoons balsamic, sherry, or red wine vinegar
1/4 cup minced fresh chives or parsley leaves
  1. If you haven’t already, cook the quinoa or other grain. Drain in a strainer and rinse. Meanwhile, peel the sweet potato and dice it into 1/2-inch or smaller pieces. Cook it in boiling salted water to cover until tender, about 15 minutes; drain well.
  2. Toss together the potato, quinoa, bell pepper, and onion; sprinkle with salt and pepper. Whisk the oil and vinegar together and toss the salad with about half of this mixture; add all or some of the rest to taste. Taste and adjust the seasoning, garnish with the chives and serve.
Southwestern Sweet Potato and Quinoa Salad. Add 1 avocado, peeled, pitted, and diced, to the mix, along with the sweet potato and quinoa; add 1/4 teaspoon cayenne, chili powder, or hot red pepper flakes. Add 1/4 cup toasted pepitas (pumpkin seeds). Use freshly squeezed lime juice in place of the vinegar and cilantro in place of the chives.

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