I love making quinoa salads. It's such a versatile grain, and leaves you full without weighing you down, like rice or pasta. one of our favorite meals is a quinoa, prawn, and avocado salad. This one, however, came from mark bittman's How to Cook Everything Vegetarian.
Southwestern Sweet Potato and Quinoa Salad
The combination of flavours is wonderful. If you want more heat, add cayenne.
- 2 cups cooked quinoa
- 1 large sweet potato
- 1 red bell pepper, cored, seeded and diced
- 1/4 cup minced red onion
- freshly ground black pepper
- 1/4 cup olive oil
- 1 lime, juiced
- 1/4 cup chopped cilantro
- 1/4 teaspoon cayenne / chili powder / hot red pepper flakes
- 1/4 cup toasted pepitas (pumpkin seeds)
- 1 avocado, peeled, pitted, and diced
- If you haven't already, cook the quinoa. drain in a strainer and rinse. Meanwhile, peel the sweet potato and dice it into 1/2 inch or smaller pieces. Cook it in boiling salted water until tender (about 15 minutes). Drain well.
- Toss together the potato, quinoa, bell pepper, avocado, and onion; sprinkle with salt and pepper. Whisk the oil and lime juice together with the cayenne / chili powder / red pepper flakes and toss the salad with about half of this mixture; add all or some of the rest to taste. Taste and adjust the seasoning, garnish with the coriander and pepitas, and serve.
Lesson learned: go easy on the raw onions. The flavor overpowers everything else if used liberally.