Thanksgiving

Sweet Potato Quinoa Salad

by:
October  3, 2013
Author Notes

How I cook quinoa: I use a 1:2 ratio; 1 part quinoa to 2 parts water. After a very thorough rinse, bring to a boil with a little salt, then simmer for 15 minutes. Fluff with a fork. I usually make a big batch and use it throughout the week. One cup of uncooked quinoa will yield a whole bunch of quinoa, enough for this recipe and then some. —mrslarkin

  • Prep time 20 minutes
  • Cook time 20 minutes
  • Serves 4
Ingredients
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 pound sweet potato, peeled and cut into 1/2" dice
  • 2 teaspoons maple syrup
  • 2 cups cooked quinoa, warm or room temp
  • grated zest of navel orange
  • juice of 1/2 navel orange
  • 1/4 cup dried cranberries
  • pistachios, or peanuts, or both, lightly crushed (about a small handful)
  • 1 jalapeno, ribs and seeds removed, cut into small dice
  • 1/3 cup diced red onion
  • 1 tablespoon chopped cilantro
  • 1 tablespoon chopped mint
  • salt and pepper
In This Recipe
Directions
  1. Heat butter and oil in a large saute pan over medium heat. When butter begins to foam, add the diced potatoes. Cook, stirring occasionally, for about 10 or so minutes, until potatoes just begin to brown. Stir in the maple syrup. Season with salt to taste. Turn off heat.
  2. In the saute pan, combine the remaining ingredients with the potatoes. Season with salt and pepper. Serve warm or room temperature.

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