A happy combination of two ancient crops, soft sweet potato and crunchy quinoa, that goes well with anything grilled or makes a substantial vegetarian dish on its own. Adapted from the ever-reliable Mark Bittman.
- 1 cup uncooked quinoa (about 2 1/2 cups cooked)
- 1 pound sweet potatoes
- 1 red pepper, diced
- 2-4 tablespoons minced onion or shallot
- 1/4-1/2 cup chopped flat-leaf parsley (or chives, basil, or mint)
- 1/3 cup crumbled feta
- Olive oil, salt and pepper for roasting sweet potatoes
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 3/4 teaspoon kosher salt (1/2 teaspoon table salt)
- 1/2 teaspoon black pepper
- Preheat oven to 400 degrees F.
- Peel and cut sweet potatoes into 1/2-inch dice. Toss with olive oil, salt and pepper on a baking sheet and bake for 25-30 minutes, until fork tender.
- While sweet potatoes cook, rinse quinoa in a mesh colander for a two or three minutes under running water. Place drained quinoa in medium saucepan with 1 1/2 cups water. Bring to boil and turn to a very low simmer. Cook 15-20 minutes, until water is absorbed. Remove from heat and let sit for five minutes. Transfer to a large bowl.
- Mince onion and red pepper. Chop herbs. Mix dressing ingredients in a small bowl.
- Add sweet potatoes, red pepper, onion and dressing to quinoa and mix well. Adjust seasonings as needed. Before serving, add feta and herbs and mix gently.
Makes 4-6 servings.
- For a vegan version, omit feta.
- To reduce the raw onion bite: soak chopped onions in cold water first.
- Sweet potato cooking alternative: Bittman boils the diced sweet potatoes (15 minutes, covered, in salted water).
- Bittman’s Southwestern variation: Add 1 avocado, peeled, pitted, and diced, to the mix. For the dressing, use freshly squeezed lime juice in place of the vinegar and add 1/4 teaspoon cayenne, chili powder, or hot red pepper flakes. Use cilantro in place of the parsley. Add 1/4 cup toasted pepitas (pumpkin seeds).
Here’s a link back to the post and pictures.