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Recipe for Quinoa Salad with Sweet Potatoes and Bell Peppers

By: Tanya Patrice | Jan 11, 2010

Quinoa Salad with Sweet Potatoes and Bell Peppers

Quinoa looks like a grain (sort of like rice) and tastes sort of like it too (with a slightly nuttier flavor and stickier texture) - but unlike rice it's gluten free and is a complete protein (which means it has all the 12 amino acid building blocks of a protein). If you're still cooking with white rice - because the kids or healthy eating hating boyfriend won't let go (slight mini rant there) - then let them get a taste of this quinoa recipe and they will probably relent to introducing something that's healthy into their diet.

Quinoa is a good source of manganese, magnesium, iron and fiber. A 1 cup (cooked) serving provides 48% of the daily value for manganese and 20% for fiber, magnesium and iron (source). Plus this recipe adds the nutritious goodness of sweet potatoes and bell peppers - antioxidant power!!

My recipe for Quinoa Salad with Sweet Potatoes and Bell Peppers is adapted from Mark Bittman's Sweet Potato and Quinoa Salad. I love it because the flavors go well together, and it's super-simple to make with ingredients you probably have on hand.

Recipe for Quinoa Salad with Sweet Potatoes and Bell Peppers

INGREDIENTS (Makes 4 servings)
Quinoa (1 cup raw)
Water (1.5 cups)
Garlic clove (1)
Sweet potato (1 large, diced into 1/2 inch pieces)
Salt (to taste)
Bell Pepper (1 cup - cored, seeded, and diced)
Red Onion or shallot (1/4 cup minced or diced really small)
Black Pepper (to taste)
Extra Virgin Olive Oil (1/4 cup)
Balsamic, sherry, or red wine vinegar (2 tbsp)
1/4 cup minced fresh chives or parsley leaves

PREPARATION

Place quinoa in a deep bowl or fine sieve and rinse in cold water, rubbing the seeds between your fingers. Discard the water and repeat this process using fresh water 2 more times. Shake off excess water vigorously.

Place water in a pot and bring to a boil. Add quinoa, salt and 1 skinned garlic clove. Reduce heat to medium-low, cover and slow-simmer for 15 minutes until tender and the water has been absorbed.

Meanwhile dice all your veggies (sweet potato, bell pepper & onion).

Remove from heat, discard the garlic, give the quinoa a good stir and let it sit (covered) for another 15 minutes.

Meanwhile, cook the sweet potato in boiling salted water (enough to cover the sweet potatoes), until tender, about 15 minutes; drain well.

Toss together the potato, quinoa, bell pepper, and onion; sprinkle with salt and pepper to taste.

Whisk the oil and vinegar together and toss the salad with about half of this mixture

Add all or some of the rest to taste; garnish with the chives and serve.

TIPS
* I have made it by leaving out the oil/ vinegar mixture and it's just as good (saves on calories); also without the garnish.
* This makes a tasty side dish but an equally fantastic meal by itself - one of those meals that vegetarian without even seeming like it.