Sweet Potato and Quinoa Salad, Kathryn's Clean
| Prep Time: 10 min | Serves: 4 |
| Cooking Time: 15 min | Yield: 4 servings |
This recipe is based on one found here: http://tastykitchen.com/recipes/salads/sweet-potato-quinoa-salad/ I substituted zante currants in place of cranberries and did not add the red pepper. I also doubled the amount of quinoa from the original recipe.
Ingredients
- 1 medium Sweet Potato
- 2 cups Organic Quinoa
- 1 tbsp Sage, Fresh
- 1/4 cup Natural California Zante Currants
- 2 tbsp Shallots
- 2 tbsp Balsamic Vinegar
- 1 tbsp Honey
- 1/4 tsp Salt
- 1/4 tsp Ground Black Pepper
Directions
Ingredients:
1 whole Large Sweet Potatoes, Peeled And Diced
2 cup Cooked Quinoa
1 teaspoon Fresh Sage, Minced
1-½ cup Fresh Kale, Chopped
? cups Dried Cranberries
1 whole Roasted Red Bell Pepper, Chopped
2 Tablespoons Shallots, Minced
2 Tablespoons Balsamic Vinegar
2 teaspoons Raw Honey
¼ teaspoons Salt
½ teaspoons Black Pepper
Preparation Instructions:
Boil the peeled and diced sweet potatoes in a large pot of lightly salted, boiling water until fork tender, about 5-8 minutes. Remove potatoes from water with a slotted spoon, and place them in a collander to allow them to drain.
In a large bowl, combine the quinoa, sweet potatoes, sage, kale, cranberries, and red pepper.
In a small bowl, add the shallots, balsamic, honey, salt and pepper, stirring to combine. Drizzle the dressing over the quinoa salad, tossing to coat.