Smiling like Sunshine: My twist on Bittman's Sweet Potato and Quinoa Salad

Friday, 14 January 2011

My twist on Bittman's Sweet Potato and Quinoa Salad

The lovely Leigh over at Marvellous Kiddo wrote about Mark Bittman's sweet potato and quinoa salad recipe the other day. It sounded very tasty so I just had to try it. A good excuse to use the sweet potatoes before their due dates ;-)

Here is the original recipe from Bittman's website.
2 1/2 cups cooked quinoa or other small-kernel grain or 1 cup raw
1 large or 2 medium (about 1 pound) sweet potatoes
Salt
1 red bell pepper, cored, seeded, and diced
1/4 cup minced red onion or shallot
Freshly ground black pepper
1/4 cup extra virgin olive oil
2 tablespoons balsamic, sherry, or red wine vinegar
1/4 cup minced fresh chives or parsley leaves


If you haven’t already, cook the quinoa or other grain. Drain in a strainer and rinse. Meanwhile, peel the sweet potato and dice it into 1/2-inch or smaller pieces. Cook it in boiling salted water to cover until tender, about 15 minutes; drain well.
Toss together the potato, quinoa, bell pepper, and onion; sprinkle with salt and pepper. 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. Taste and adjust the seasoning, garnish with the chives and serve.

Once I got cooking I realized I don't have any peppers. Plus I didn't want to add raw onions so I put on my thinking hat and used hummous.
Once the quinoa is cooked and cooled, I mixed it a tub of hummous (about 200gr),then added the other ingredients. A handful of nut and seed mix on top made it crunchy and all the more exciting!
My 4 year old who will sometimes just look at a plate and decide she doesn't like it,didn't eat it of course! But my little boy who loves trying all sorts of new food loved it. It is a quick and yummy salad, not to mention it is packed full of proteins,minerals and vitamins! Enjoy!