Quinoa & Sweet Potato SaladSubmitted by: DAMIENDUCKS
Introductionadapted f/ How to Cook Everything Vegetarian by M. Bittman adapted f/ How to Cook Everything Vegetarian by M. Bittman
1 cup dry quinoa
2 cups water
1 large sweet potato, diced
1 red bell pepper, cored, seeded, and diced
1/4 cup minced red onion or shallot
2 Tbsp. olive oil, divided
2 Tbsp. balsamic, sherry, or red wine vinegar
1/4 cup minced parsley or chives (garnish)
Black pepper and sea salt, to taste
Peel and dice yam into 1/2" cubes. Bring a pot of water to boil, add yams, and cook 15 minutes, till tender (or roast in the oven at 400 till same result). Cool till handle-able.
Or, use 2-1/2 c. leftover quinoa and 1 lb. leftover cubed yams. Proceed:
Mix quinoa, cooked yams, and onion well in salad bowl. Whisk remaining ingredients together in a small bowl, then dress salad. Let sit up to an hour before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user DAMIENDUCKS.
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Member Ratings For This Recipe
I loved this. I ate one portion while the quinoa was still warm. I diced the sweet potato, onion, and red pepper while it was cooking. I did not even let it cool off before I mixed it through. Yummy! Can't wait to see what it tastes like when the flavors blend overnight. - 7/11/09
I cut the onion back to 1/8 cup, omitted the red pepper (I just didn't have any) and added some steamed chopped zucchini & 1/2 cup frozen corn kernels. Also - a handful of raisins, which add a nice sweetness with the yam/balsamic vinegar contrasting flavors... We love it! - 6/15/10