Eye-poppingly colorful and tongue-teasingly textured and tasty.
Adapted from Mark Bittman’s How to Cook Everything Vegetarian
Time: 25 minutes with cooked quinoa, 40 minutes with uncooked quinoa
Serves: 4, or 4-6 with other dishes
Make Ahead: Yes
Ingredients:
2 1/2 C cooked quinoa (or other grain), or 1 C raw
2 sweet potatoes, in roughly 1/2″ cubes
1 red bell pepper, diced
1/2 red onion, diced
1/4 C EVOO
2 T sherry vinegar (or balsamic or red wine vinegar)
1/4+ C minced fresh parsley, chives, or mint for garnish
salt and pepper to taste
1) Cook quinoa in 1.5 C water with a pinch of salt and a splash of EVOO. Bring to a boil and simmer ~20 minutes. Fluff with fork.
2) Boil sweet potatoes in salted water about 15 minutes, or until tender. Drain. (Chop other things while quinoa and sweet potatoes are cooking).
3) Whisk together oil and vinegar.
4) Toss together all ingredients. Add 1/2 dressing, then more to taste. Add salt and pepper and garnish with parsley, chives, or mint. If making ahead, add the herbs just before serving.
I prepared in advance and before serving reheated the quinoa and sweet potatoes.
I prepared in advance and before serving reheated the quinoa and sweet potatoes.
I prepared in advance and before serving reheated the quinoa and sweet potatoes.