Sweet Potato and Quinoa Salad

12 Apr

This salad was an amazing addition to our simple dinner of grilled chicken and grilled toast last night.  Sweet potatoes and quinoa?  In a salad together?  What a nutritional coup!

Plus, it tasted really, really good.

Sweet Potato and Quinoa Salad

The seasoning on the sweet potatoes is just enough to flavor them and the quinoa – without using salt or much olive oil.  And then the vinaigrette you pour on top… words cannot describe how perfect it is.  Its lemony freshness just brings that seasoning on the sweet potatoes to the forefront.  My favorite flavors were the combination of the lemon and the cumin, I believe.

This is the kind of dish that’s so tasty I’d serve it to company or take it to a church dinner.  Or keep it in the fridge all summer.  Hmmm…

In my hurry to get dinner on the table so we could eat, change the Little Guy, and leave in time to get coffee before church (all in about forty-five minutes), I did forget to mix in the green onions.  They’d add a nice punch of color and another layer of fresh flavor – so you be sure to add them!

We ate this salad cold – I like to think we could taste every single little seasoning better that way – but it would also be delish warm and freshly mixed together.

Sweet Potato and Quinoa Salad
from Poppytalk – recipe below shows my few modifications
Makes 7 1/2-cup servings

1/2 cup quinoa
1 cup chicken stock
22 oz. sweet potatoes (about 3 large), peeled and diced
1 teaspoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper

Vinaigrette
1/2 lemon, juiced
1 tablespoon apple cider vinegar
1 teaspoon maple syrup
2 tablespoons olive oil
1 teaspoon dijon mustard
1 small garlic clove, minced
salt and pepper, to taste

1 green onion, sliced thinly
Optional toppings:  sliced toasted almonds, dried cranberries or feta cheese crumbles

Bring chicken stock to a boil and add quinoa. Cover and simmer until tender and mostly absorbed. Drain, fluff with a fork and set aside.

Preheat oven to 400.  Whisk together olive oil, cumin, chili powder, garlic powder, and cayenne.  Add in sweet potatoes and mix until evenly coated.  Sweet potatoes will look dry, not oily.  Spread on a baking sheet in a single layer and bake for about 20 minutes or until tender.

Combine the vinaigrette ingredients in a small jar, shake vigorously, and pour over salad.  If you have time, let the vinaigrette ingredients sit for a couple of hours so the flavors can really meld together.

In a serving dish, toss together the quinoa and baked sweet potatoes.  Pour dressing on top and toss.  Stir in green onions.

Nutritional facts per 1/2-cup serving: 174 calories; 5.2 g fat (.7 sat); 29 g carbs; 3.5 g fiber; 3 g protein

 

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