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 San Giacomo Balsamic 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 San Giacomo Balsamic 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
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