Red Quinoa & Sweet Potato Salad

 

 

Since I am adding a few cooked foods into my diet I thought, why not quinoa and sweet potatoes? Okay, maybe it was the tantalizing display at Whole Foods that helped me with my new found food epiphany :D Anyway, I do not want to travel to La Jolla every time a craving hits so I figured out the recipe on my own! Make the sweet potatoes and quinoa in advance so that they are at room temperature by the time you are ready to eat.


 Ingredients:


1 cup quinoa, red regular (red looks more like fall to me)

2 cups vegetable broth

2 medium, largish (yeah, it's a word!) sweet potatoes, peeled and cut into 3/4-inch cubes

2 Tbsp. olive oil

1/2 tsp. salt


3 green onions chives, sliced



Dressing:


1 Tbsp. red wine vinegar

2 Tbsp. toasted sesame oil (Trader Joe's, cheap:)

1 Tbsp. Bragg's Liquid Aminos

1/2 to 1 Tbsp. chopped ginger

1 Tbsp. agave nectar


Directions:

 

Preheat oven to 400 degrees.


Mix the dressing ingredients and set aside.


Bring vegetable broth to a boil then add quinoa. Stir and reduce heat to low-medium, cover and cook 11 minutes. Remove lid, stir, replace lid and take off heat. Let sit for 20 minutes then fluff with a fork. While quinoa is resting, prepare sweet potatoes.


For sweet potatoes, place on a baking sheet and drizzle with olive oil. Stir well sprinkle with sea salt. Place in oven and roast for 15-20 minutes. Stir at least once so they get a little brown on some of the edges. Remove from oven and resist the temptation to eat them all! I let them cool off on a plate with a paper towel on it to soak up any oil or moisture.


Once the quinoa and sweet potatoes are at room temperature, toss with dressing and green onions and enjoy!
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