My sister-in-law texted me the recipe a few weeks ago. Right after I tried it I texted her back to tell her how much I love it. While I was eating it I wanted to call all my friends and tell them about it, so they can enjoy it too. Then I remembered that is why I have a blog...to share my favorite things with all of you!
I am not a fan of sweet potatoes, but the sweet potatoes in this salad are so yummy. They don't have a strong taste and just blend right in with the rest of the salad. I don't even notice that I'm eating sweet potatoes.
Now let me tell you about quinoa. I'm the only person in my family that has been eating quinoa. No one else likes it. Until now. My husband is a huge fan of this dish. He's a meat and potatoes kind of guy, so this says a lot!
This salad has only super healthy ingredients in it, which is great for my new heart-healthy way of trying to eat. I have had it for lunch almost every day for three weeks. And I'm still loving it.
I've eaten this salad three different ways. I eat it scooped onto my plate with a fork. I've eaten it inside a tortilla as a heart-heathier version of a taco. And my favorite way is to eat it as a dip, scooped up onto a tortilla chip. Lime tortilla chips are super yummy with this.
regular corn tortilla chip recipe, but sprinkled it with True Lime. Super yummy, very easy, much healthier and only takes 10 minutes.
The last time I made it, I added fresh corn that I grilled and cut off the cob and some black beans. Yum!
Have I convinced you to try it? You should, because like I said, it's magical!
Sweet Potato and Quinoa Salad
- 1 c. uncooked quinoa
- 1 medium sweet potato
- 1 red bell pepper, diced
- 3 T. minced green onion
- 1 avocado, diced
- 1/4 c. extra virgin olive oil
- 2 T. lime juice
- 1/4 tsp. chili powder
- 1/4 c. cilantro, chopped
- 1/2 c. diced cherry tomatoes
- Combine quinoa with a large pinch of salt and 2 cups of water in a medium saucepan.
- Bring to a boil, then reduce heat to a gentle simmer.
- Cook, stirring occasionally until the grain is tender. Let cool slightly.
- Meanwhile, peel sweet potato and dice into 1/2 inch or smaller pieces.
- Cover with water in a medium saucepan, add a pinch of salt, and bring to a boil.
- Cook until tender, approximately 15 minutes. Drain well and cool slightly.
- Toss together the potato, quinoa, bell pepper, onion, avocado and cilantro.
- Whisk the olive oil, lime juice and chili powder together then toss the salad with the mixture.
- Taste and adjust salt and pepper seasonings. Garnish with cilantro and cherry tomatoes.
- Serve with tortilla chips, wrapped in a tortilla or eat it straight with a fork.