Quinoa & Sweet Potato Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 335.3
- Total Fat: 9.0 g
- Cholesterol: 0.0 mg
- Sodium: 73.5 mg
- Total Carbs: 55.2 g
- Dietary Fiber: 7.4 g
- Protein: 5.5 g
View full nutritional breakdown of Quinoa & Sweet Potato Salad calories by ingredient
Introduction
adapted f/ How to Cook Everything Vegetarian by M. Bittman adapted f/ How to Cook Everything Vegetarian by M. BittmanNumber of Servings: 4
Ingredients
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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
Directions
Bring 2 c. water and quinoa to a boil; reduce flame to very low and cook 15 minutes, till done.
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.
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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