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
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.
I have to apologize, Becky. I made this last night and forgot all of the seasonings except the lime juice. This morning I was writing about it and checked the recipe again. I made the quick fixes and it's delicious, just as I was hoping.
ReplyDeleteThanks for the recipe!