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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

SWEET POTATO, QUINOA, SPINACH SALAD Recipe

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This recipe for SWEET POTATO, QUINOA, SPINACH SALAD is from The HARMSEN Family Cookbook Project, 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:  
Large sweet potato, peeled and cubed
1cup quinoa
handful of fresh spinach or kale
½ dried cranberries or cherries, or cherry-infused cranberries
⅓ cup roasted pecan bits

DRESSING
¼ cup freshly squeezed orange juice
2 tbsp olive oil
clove garlic
salt and pepper to taste
Directions:
Directions:
Cook and cool the quinoa. Place the peeled and cubed sweet potato on a foil-lined cookie sheet. Add a few drops of olive oil to the potato then fold and seal the tin foil. Roast the potato at 400º until tender, about 15 minutes. Season with a bit of butter, salt and CINNAMON! Cool.
Roast pecans and let cool.
Make dressing.
When ready to serve, combine ingredients to your liking then toss lightly with the dressing. I have found that I have a tendency to overdue amounts of ingredients so here less is really more. Easy on the dressing unless the quinoa seems dry. I think the cinnamon should take center stage here!
Personal Notes:
Personal Notes:
I adapted this recipe from a salad I tasted at PLATES AND PALETES in Bountiful. I just experimented with the dressing. It has never been as good as tasted at the restaurant, but I really like it!

 

 

 

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