Ingredients:
1 cup raw or 2 ½ cups cooked quinoa (any variety will work)
1 large or 2 medium sweet potatoes (about 1 pound)
1 red bell pepper, cored, seeded, and diced
1/4 cup minced red onion or shallot (if you don’t like raw onion, leave this out)
freshly ground black pepper
salt
1/4 cup extra virgin olive oil
2 tablespoons balsamic, sherry, or red wine vinegar
1/4 cup minced fresh chives or parsley leaves
Directions:
- Gather all the ingredients and equipment. Wash the produce and prepare it as detailed in the ingredients list.
- If you haven’t already, cook the quinoa according to package directions. Drain in a strainer and rinse.
- Meanwhile, peel the sweet potato and dice it into 1/2-inch or smaller pieces.
- Steam until very tender, but not mushy. (Or, if you have leftover baked sweet potato, you can just peel it and chop it up.
- Toss together the potato, quinoa, bell pepper, and onion. Sprinkle with salt and pepper.
- Whisk the oil and vinegar together and toss the salad with about half of this mixture. Add some or all of the rest to taste.
- Taste and adjust the seasoning, sprinkle with chives or parsley and serve.
from How to Cook Everything Vegetarian by Mark Bittman