Tuesday, 25 March 2014

Sweet Potato and Quinoa Salad




Health is Wealth suggests delicious, high quality truRoots Organic Quinoa for this recipe.  Available at Amazon.com.

Ingredients
  • 1/2 cup quinoa
  • 1 cup water
  • 1 tsp. Knorr tomato bouillon, optional
  • 2/3 cup pomegranate seeds (about 1/2 of a pomegranate)
  • 2 clementines, peeled
  • 1 cup sweet potato, peeled and chopped
  • 1 small granny smith apple
  • 1/4 cup feta cheese
Lemon Honey Vinaigrette
  • 2 tbsp. olive oil
  • 1/4 tsp. sea salt
  • 1/4 tsp. pepper, more or less to taste
  • 1 tbsp. honey
  • 4 tbsp. lemon juice, or one medium lemon squeezed
Instructions
  1. In a small saucepan, combine quinoa with water and tomato bouillon if desired. The tomato bouillon gives the quinoa more flavor which I really like with quinoa. Bring to a boil, reduce heat to low, and cover the pan with a lid.
  2. Turn heat all the way to the lowest setting and cook covered for 15 minutes or until the water has completely absorbed in the quinoa.
  3. Turn off the heat and let stand covered for 5 minutes. After 5 minutes, remove the lid and fluff the quinoa gently with a fork. Set aside.
  4. Meanwhile wash, peel, and chop your sweet potato. Cook the sweet potato in a medium saucepan with a little bit of olive oil (1-2 tbsp.) over medium heat until tender. If you don’t have time to cook it that way, wash the potato, poke some holes in it with a fork and cook it in the microwave until tender (about 4 minutes for a small sweet potato). Let it cool and then cut in half. The skins should peel off easily and then you can chop up the potato into smaller pieces.
  5. Deseed half of a pomegranate, peel 2 clementines, wash and chop a small apple. Combine the quinoa, pomegranate seeds, clementine, apple, and sweet potato in a medium sized bowl. Lightly stir as to not mash the potatoes,
  6. In a small bowl, combine the olive oil, sea salt, pepper, honey, and lemon juice. Briskly whisk and then pour over salad. Lightly stir once more.
  7. Top with crumbled feta cheese.
Serve immediately or store covered in the fridge for up to 4 days.
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