Two Years Ago: Sandwich Inspiration
Three Years Ago: Mexican Salad
Quinoa Salad with Sweet Potatoes and Apples
from Food and Wine November 2012
-1/2 cup extra virgin olive oil, divided
-1 1/2 cups quinoa
-1 1/2 lbs sweet potatoes, peeled and cut into 3/4-inch dice
-freshly ground pepper
-1/4 cup apple cider vinegar
-2 large Granny Smith apples, cut into 1/2-inch dice
-1/2 cup chopped flat-leaf parsley
-1/2 medium red onion, thinly sliced
-8 packed cups baby greens, such as arugula or kale (about 6 oz)
1. Preheat oven to 400F. Heat 1 tbsp olive oil in a large saucepan. Add the quinoa and toast over moderate heat for 2 minutes while stirring. Add 3 cups water, season with salt, and bring to a boil. Cover the pot and simmer for 16 minutes. Remove from heat and allow to stand for 10 minutes. Fluff the quinoa, spread it on a baking sheet, and refrigerate for 20 minutes, until chilled.
2. Meanwhile, toss sweet potatoes with 1 tbsp olive oil and season with salt and pepper. Spread on a foil lined baking sheet and roast for 25 minutes, until golden and soft. Allow to cool.
3. Whisk 6 remaining tbsp of olive oil with the vinegar in a large bowl. Season with salt and pepper. Add the quinoa, sweet potatoes, apples, parsley, onion, and greens, tossing to evenly coat. Serve immediately.
*Sweet potatoes and quinoa can be made ahead of time and stored in the fridge for up to two days.