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.

Creamy Roasted Garlic and Cauliflower Soup

Originally from Good Life Eats.com, this roasted garlic and cauliflower soup was great, despite the fact that it is still summer. We did dress it up with additional vegetables, used apple juice instead of wine, skipped the bacon and, as usual, doubled the spices. Here is the original recipe:

Creamy Roasted Garlic and Cauliflower Soup

serves 4-6

Ingredients:

1 whole head cauliflower
1 large whole head garlic
1/2 tablespoon olive oil
1 tablespoon butter
1 1/2 stalks celery, diced
1 yellow onion, diced
1 carrot, diced
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon paprika
1/4 teaspoon dried thyme leaves
1 tablespoon flour
1/3 cup dry white wine
1/2 cup water
2 cups chicken or vegetable broth, plus up to 2 more as needed for desired consistency
1 dried bay leaf
2 teaspoons fresh minced parsley
1/3 cup half and half
3 ounces cooked and crumbled bacon
additional oil for serving - olive oil or truffle oil

Directions:

Preheat oven to 400 degrees F.

Cut cauliflower into individual florets. Toss with 1 tablespoon olive oil. Transfer to a foil lined baking sheet. Sprinkle lightly with salt and pepper.

Cut the top off of the head of garlic. Drizzle with olive oil and wrap with foil. Place wrapped garlic on the baking sheet. Roast the cauliflower and garlic at 400 degrees F for 15-20 minutes. When the cauliflower is tender and golden remove from the oven.

The garlic will need to roast for a total of about 25-30 minutes. You can remove it to check it's progress as needed - it should smell fragrant but not raw, be golden and tender.

Meanwhile, heat the butter in a cast iron dutch oven or medium-large stock pot. Add the onion, celery, and carrot. Saute over medium heat for about 10 minutes. Whisk in the salt, pepper, paprika, thyme, and flour and continue to cook for 2 more minutes.

Add the wine and water, whisking to combine with the flour mixture. Then, slowly add in the 2 cups broth. Add the bay leave and roasted garlic cloves. Bring mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes. Add the cauliflower and simmer an additional 5 minutes.

Remove the bay leaf. Working in batches, add the soup to a blender or food processor and blend until pureed and smooth. Add additional broth during or after blending to achieve desired consistency. After all the batches have been completed, return to the pot. Stir in the half and half and parsley. Cook until just heated through. Adjust salt and pepper for tastes.

Serve immediately, topped with bacon and a drizzle of olive or truffle oil and a side of bread for dipping.

The other change to the recipe was using corn starch instead of flour. After much research, Angie has decided to give going gluten free a try. Her Graves disease (autoimmune disorder resulting in attacks on the thyroid) can possibly be resolved or at least reduced by going gluten free. It won't hurt to try, at the very least. That said, there may be a gluten free food blog in our future. 

For now, we will get in the habit of preparing and shooting our more interesting meals and maybe they will be of some help to others.

I took the time to make a time lapse of the soup being put together as well as the still photos. Enjoy, comment and share your great gluten free recipes!