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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Sweet Potato, Quinoa, and Chick Pea Salad Recipe

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This recipe for Sweet Potato, Quinoa, and Chick Pea Salad is from Treasured Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 med sweet potato
1 can chick peas, drained
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/2 cup quinoa plus 3/4 cup water
1 large carrot, peeled and grated
1 large red pepper, seeded and chopped
1 cup spinach leaves
1/2 cup parsley

Dressing;
2 cloves garlic, minced
1 tsp honey
1 Tbp balsamic vinegar
1/2 lemon, both zest and juice
1/2 tsp salt
1/2 tsp pepper

Directions:
Directions:
1. Poke sweet potato and cook microwave for 6 minutes or until soft. Allow to cool. Peel and chop in small pieces.

2. Cook quinoa in water for 15 minutes. Allow to cool.

3. Put all salad ingredients together. Toss.

4. Whisk dressing ingredients together and pour over salad. Toss.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Pearl made this for Ruth's 60th birthday in Kelowna. It was a lovely warm evening and this salad stood out from the offerings on the pot luck buffet. You can use more spinach if you like.

 

 

 

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