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


  • 1 cup 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


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

  1. Rinse quinoa in cold water, rubbing lightly with your fingers, and drain through a fine sieve.
  2. Bring water to boil and add quinoa. Cover and let simmer for 10-15 minutes. Remove lid and fluff with a 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.