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Sweet Potato and Quinoa Salad




Source of Recipe


Pat T


List of Ingredients






2-1/2 cups cooked quinoa, or 1 cup raw
1 lb of sweet potatoes
salt
1 red bell pepper, cored, seeded, and diced
1/4 cup minced red onion
1 avocado
1/4 teaspoon chipotle flakes or pepper
freshly ground black pepper
1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed lime juice
1/4 cup minced cilantro leaves



Recipe





If you don’t have cooked quinoa already, put 1 cup of raw quinoa in a saucepan and cover the grains with an inch or so of water. Put it on to boil and once it does, let the quinoa simmer until it is cooked. You can add more water if it needs some, or drain the quinoa if there is any water that hasn’t boiled off once it is cooked.

Peel the sweet potato and dice it into 1/2 inch or smaller pieces. Cook the sweet potato in boiling salted water until tender, around 15 minutes, and then drain it well.

Toss together the sweet potato, quinoa, bell pepper, chipotle, avocado, and onion, and sprinkle with salt and pepper. Whisk the oil and fresh lime juice together and toss the salad with half of the mixture, then taste and add more dressing as needed. I squeezed in a touch of honey into the dressing to accent the sweet potatoes with fabulous results. Season the salad and garnish with cilantro.

From Mark Bittman’s How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food.