Sweet Potato Quinoa Salad

Sweet Potato and Quinoa Salad by Jay Scott

Continuing with the effort to share our attempts at different gluten free recipes was this sweet potato quinoa salad based on this recipe from Good Life Eats.com. Such a refreshing and crisp salad that really satisfies. It could easily have had some grilled chicken thrown in and maybe a few more veggies to make a complete meal.

We followed the recipe fairly closely, and agreed that we would have enjoyed them, but didn't have olives on hand so they were omitted. As well, since it doesn't sit well with me, avocado was left out. We added some corn for sweetness and colour. Finally, I'm pretty sure that a nice dose of garlic was added to the dressing. Really, it's a very flexible recipe.

From a photography perspective, I was most pleased with something so vibrant to place in the stainless steel bowl I've been saving for a photo such as this.

Sweet Potato Quinoa Salad

serves 6

Ingredients:
1 cup uncooked quinoa
2 medium sweet potatoes (about 1 pound)
1 red bell pepper, cored, and diced
3 tablespoons minced green onion
1 cup sliced black olives
1 avocado, diced
1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed lime juice
1/4 teaspoon chipotle chili powder (or to taste)
1/4 cup minced fresh cilantro
1/2 cup diced cherry tomatoes for garnish
salt
freshly ground pepper

Directions:
Combine quinoa with a large pinch of salt and 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to a gentle simmer. Cook, stirring occasionally until until the grain is tender. If there is some water remaining, carefully strain the quinoa. Let cool slightly.

Meanwhile, peel the sweet potatoes and dice into 1/2 inch or smaller pieces. Cover with water in a medium saucepan, add a pinch of salt, and bring to boil. Cook until tender, approximately 15 minutes. Drain well and cool slightly.

Toss together the potatoes, quinoa, bell pepper, onion, olive, avocado, and cilantro. Whisk the oil, lime juice, and chili powder together then toss the salad with the mixture. Taste and adjust salt and pepper seasonings. Garnish with cilantro and grape tomatoes. Serve warm with tortilla chips.
Note: If you have a baby, six months or older, at home, this makes delicious baby food too! Reserve a small portion of cooked quinoa and cooked sweet potatoes. Puree with one or two tablespoons of milk and serve.