I have mentioned a time or two that David tends to be reserved - most times about most things. This can be deflating but I try not to take it personally (which is usually not terribly difficult since I know it is how he responds generally). So when he very enthusiastically exclaimed - with the first bite still in his mouth - "I love this!!" I just about fell off my chair. No joke.
I almost passed this recipe by just because of the name. To be sure I love the good ol' picnic potato salad but balk at the thought of making one. It is knee-jerk. Potato salad = a lot of work + a mess in the kitchen in my head ... and that is really ridiculous because I regularly make a much bigger mess than a potato salad ever generates just because a recipe tempts me. Something kept pulling me back to the sweet potato salad idea and I am glad it did because like David I think this is really pretty good. It is crazy easy to make and although you probably don't want to advertise it as 'good for you' (since that is a sure way to prejudice anyone against anything) the truth is that it is really good for you. It looks pretty too and sometimes I am (almost) all about the way things look. lol Anyway I thought this needed to be shared.
I played with the proportions a bit- adding a lot more parsley and sweet potatoes than the recipe called for.
sweet potato salad
(adapted ever-so-slightly from Quinoa Revolution by Patricia Green and Carolyn Hemming)
1 1/2 cups water
3/4 cup black quinoa
4 cups peeled sweet potato cut into 1/2" chunks
2 green onions, thinly sliced
1 cup chopped fresh parsley
1/2 cup chopped pecans
juice and zest from 1 lemon
1/4 cup extra-virgin olive oil
1/4 tsp ground ginger
1 tsp sea salt
Bring the water and quinoa to a boil in a small saucepan. Reduce heat, cover, and simmer for 15 minutes. At the end of the 15 minutes cooking time, remove the lid, fluff with a fork and set aside to cool.
Put the sweet potatoes in a medium saucepan and add just enough water to cover. Bring to a boil, reduce to a simmer and cook just until tender - don't overcook! Drain and cool completely.
Put the sweet potatoes and quinoa in a large bowl together with the chopped parsley, pecans, lemon zest, and sliced green onion. Whisk the lemon juice (there should be about 1/4 cup juice), olive oil,sea salt, and ginger together to make the dressing. Pour over the quinoa/sweet potato combination and toss gently. Serve immediately.
Keeps well and makes a great next-day lunch.
This looks delicious! I have tried many of the wonderful recipes you have posted but have never commented. I will now after reading your latest post. I enjoy your blog. I found it after your daughter Eden took beautiful pictures of my grandson Ryder.
I hope you don't mind me pinning your recipe's on pinterest. I love the way you cook! makes me wish I knew you and lived close! haha
Easily Boost Your ClickBank Banner Traffic And Commissions
Bannerizer makes it easy for you to promote ClickBank products using banners, simply go to Bannerizer, and get the banner codes for your picked ClickBank products or use the Universal ClickBank Banner Rotator Tool to promote all of the available ClickBank products.
Post a Comment