quinoa-stirfry

Quinoa & Sweet Potato Salad

Hands on Time: 10 minutes
Baking Time: 15 minutes
Total Time: 25 minutes
Yield: As a side dish 4-6

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Rating: 5.0/5 (1 vote cast)

Sweet, crunchy and tangy!  A delicious picnic salad or hearty  side with roast turkey or pork chops.

Ingredients

  • 1 cup WEM Organic Quinoa, uncooked
  • 2 cups water (may use vegetable or chicken broth)
  • 1 large sweet potato, baked and diced
  • 1 red, yellow or green bell pepper, diced
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon cayenne pepper

Instructions

  1. Rinse quinoa in cold water, rubbing lightly with your fingers and drain through fine sieve.
  2. Bring water to boil and add quinoa. Cover and let simmer for 10-15 minutes. Remove lid and fluff with fork; let cool.
  3. In a large bowl, mix together the quinoa, sweet potato and bell pepper.
  4. In a separate bowl, whisk together the lemon juice, olive oil and cayenne pepper. Pour over quinoa mixture and toss gently.
  5. Season with salt and pepper and other seasonings of your choice, to taste.
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War Eagle Mill, Arkansas in the Fall

War Eagle Mill


11045 War Eagle Rd | Rogers, Arkansas 72756
Map & Directions
Open Daily: March - Jan. 1 | 8:30 am - 5:00 pm
See Restaurant Hours
Winter Hours: Jan. 2 - Feb 28 | Closed.
1-866-492-7324 | Contact