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.


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


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



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!