Good Catholics and Global Citizens that we are, Team Gilles has given up meat (in varying increments - Jesse for dinner only; me for the duration) of Lent. This has challenged us to branch out our menu options a bit and look for some new dishes to add to my cooking repertoire. This one that I made tonight was sooo good I just had to share it, great for veggies and meat-eaters alike. Try it and let me know what you think!
Sweet Potato and Quinoa Salad
recipe courtesy Mark Bittman, How to Cook Everything Vegetarian
2 1/2 c cooked quinoa or other small-kernel grain (or 1 c raw)
1 lg or 2 med (about 1#) sweet potatoes
1 red bell pepper, cored, seeded, & diced
1/4 c minced red onion or shallot
1 avocado, peeled & diced
1/4 c cilantro
1/4 t cayenne, chili powder, or hot pepper flakes
1/4 c EVOO
If your quinoa isn't already cooked, cook it. Drain and rinse. Peel the sweet potato and dice into 1/2 inch or smaller pieces. Cook in boiling salted water to cover until tender, about 15 minutes; drain well.
Toss together the potato, quinoa, bell pepper, avocado, cilantro, and onion; sprinkle with salt and pepper. Sprinkle with the cayenne/chili powder and toss with the EVOO. Squeeze lime over salad and toss again to coat well. Serve at room temperature. Serves 4-6, depending on how hungry your eaters are and what sides you eat it with.
We completed the meal with a side of pepper-jack and whole-wheat quesadillas, but it would be equally delicious next to grilled chicken or completely on its own.