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Quinoa and Sweet Potato Salad with Spinach

March 12, 2010

Earlier this week my friend Robyn and I experimented.

We both have been struggling with getting enough protein while oversees because, let’s face it, British meat is a little sketch. Robyn’s mom visited over our spring break, and brought with her this little miracle.

Quinoa. Aka curious little grain like guys made out of pure protein. What to do with it? Maybe mix in a little sweet potato, spinach, and toasted almonds? And how about drizzling on some homemade sesame dressing?

Oh yes. Yes please.

Quinoa and Sweet Potato Salad with Spinach

Ingredients! Some of them are a bit random, especially those called for the dressing, so much that we chose to omit a few.

First things first, bring a large pot of water to boil.

While your ovening is preheating to 325 degrees and you bring a large pot of water to a boil, mix your white wine vinegar,  sesame oil, honey, and orange juice to make the dressing.

Peel and dice sweet potatoes into small pieces and toss with salt, pepper, and olive oil. Spread sweet potatoes on baking sheet with your sliced almonds and place in oven for 10-14 minutes until cooked.

Rinse your quinoa and add to boiling water. Cover and simmer for 15 minutes, or until water is completely absorbed.

Take out your crispy mixings…

And add them, along with your spinach, to quinoa.

Toss with the dressing, and refrigerate until cool. Then dig in!

This made two generous dinner servings for 2, and enough for us both to have left overs to take to work the next morning. Very delicious and deceptively filling (gotta love that protein!) Give this a try if you’ve been searching for a long lost meat-alternative.

Quinoa Salad with Sweet Potato and Spinach, adapted from Whole Foods

Dressing Ingredients:

1/4 cup white wine vinegar

2 TBS sesame oil

1/4 cup honey

1/4 cup Tamari sauce (we omitted)

1 TBS minced ginger (also omitted)

1/4 cup orange juice from concentrate

Quinoa Ingredients:

2 cups quinoa

4 cups water

1 1/2 lb sweet potatoes

2 TBS olive oil

1/2 cup slivered almonds, toasted

1/2 bunch spinach

3 green onions, sliced (we omitted)

Salt and pepper to taste

Directions:

1. Bring large pot of water to boil. Rinse quina and add to boiling water. Cover and simmer for 15 minutes or until water is competely absorbed. Drain quinoa, let cool and transfer to large bowl.

2. Preheat oven 325 degrees. Peel and dice sweet potatoes into small pieces and toss w/ salt and pepper and olive oil. Spread sweet potatoes on baking sheet and place in oven for 10-15 minutes until cooked. Remove from oven and let cool.

3. Spread almonds on baking sheet and place in oven for 8-10 monutes until lightly toasted. Remove from oven and let cool.

4. Rinse spinach, dry thoroughly and chop into small pieces. Slice green onions (if have). Add sweet potatoes, almonds, spinach, and green onions to quinoa. Prepare dressing. Toss with dressing and quinoa mixture. Refrigerate.

Enjoy!

Libby

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