Southwestern Quinoa & Sweet Potato Salad

I love this salad so much that it's usually the first recipe I tell people to make when they want to try quinoa for the first time. It's super easy to throw together, not to mention crazy delicious. It has a great combination of textures: chewy quinoa, creamy avocado, and crunchy bell pepper. Plus the always wonderful flavors of lime juice and cilantro... yes please!

Southwestern Quinoa & Sweet Potato Salad
From How to Cook Everything Vegetarian

• 1 cup uncooked quinoa (or 2 1/2 cups cooked)
• 1 large or 2 medium sweet potatoes, peeled and diced into 1/2-inch pieces
• 1 bell pepper, diced
• 1/4 cup minced red onion
• 1 avocado, peeled, pitted and diced
• Cayenne pepper, salt, black pepper
• 1 tablespoon olive oil
• Juice of 1/2 lime (or a whole lime if it's not very juicy)
• 1/4 cup cilantro, chopped

First, cook the quinoa: put it in a saucepan with water to cover by at least an inch and a big pinch of salt. Bring to a simmer and cook until it's done (taste often to check; it should take between 10 and 20 minutes; add more water if it gets dry but isn't done yet). Drain and rinse in a fine mesh strainer.

Meanwhile, cook the sweet potatoes: put them in another saucepan with water to cover and simmer for about 10 to 15 minutes, or until fork tender. Drain well.

In a large bowl, combine the quinoa, sweet potatoes, bell pepper, red onion, and avocado. Season with salt and pepper to taste, along with a sprinkle of cayenne pepper. In a separate bowl, whisk together the olive oil and lime juice, then add to the quinoa mixture and toss to coat. Sprinkle with cilantro and serve.