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Sweet Potato & Quinoa Salad

Serves 4
Time 40 minutes

2 1/2 cups cooked Quinoa or 1 cup raw
1 large or 2 medium (about 1 pound) sweet potatoes
Sale di Cervia Sea Salt, to taste
1 red bell pepper, cored, seeded, and diced
1/4 cup Freeze Dried Shallots
Freshly ground black Tellicherry Peppercorns
1/4 cup Planeta Extra Virgin Olive Oil
2 tablespoons Melfor Vinegar
1/4 cup minced fresh chives or parsley leaves

Cook the Quinoa. Drain in a strainer and rinse. Meanwhile, peel the sweet potato and dice it into 1/2-inch or smaller pieces. Cook it in boiling salted water to cover until tender, about 15 minutes; drain well.
Toss together the potato, Quinoa, bell pepper, and Shallots; sprinkle with Cervia Salt and Tellicherry Pepper. Whisk the Planeta Olive Oil and Melfor Vinegar together and toss the salad with about half of this mixture; add all or some of the rest to taste. Taste and adjust the seasoning, garnish with the chives and serve.

Recipe adapted from and photo courtesy of www.markbittman.com

Products suggested for this recipe:

Organic Quinoa
Pronounced “kinwa”, this super food is said to be the most nutritious of all grains. Its naturally gluten free.
From $7.35


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EVO Planeta from Sicily 500 ml
This oil has a wonderful green color and a fresh bouquet of herbs, citrus fruit, artichokes and tomatoes.
From $34.85


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Melfor Vinegar

From $6.95


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Shallots Freeze Dried 1.25 oz
Freeze dried shallots are a wonderful pantry addition since they have a long shelf life
From $6.85


Add Shallots Freeze Dried 1.25 oz to Cart
Peppercorns
Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $5.15


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