Salads

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Sweet Potato & Quinoa Salad

Difficulty:Easy

Ingredients

  • ■   8 oz cooked Quinoa
  • ■   Dried Shallots
  • ■   ground black Tellicherry Peppercorns
  • ■   Planeta Extra Virgin Olive Oil

Description

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

  • 1. Cook the Quinoa.
  • 2. Drain in a strainer and rinse. Meanwhile, peel the sweet potato and dice it into 1/2-inch or smaller pieces.
  • 3. Cook it in boiling salted water to cover until tender, about 15 minutes; drain well.
  • 4. Toss together the potato, Quinoa, bell pepper, and Shallots; sprinkle with Cervia Salt and Tellicherry Pepper.
  • 5. 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.
  • 6. Taste and adjust the seasoning, garnish with the chives and serve.
  • 7. Recipe adapted from and photo courtesy of www.markbittman.com

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