Ingredients:
Serves 4
Salad
½ cup quinoa
1 sweet potato
1/3 cup walnuts or pumpkin seeds
1 avocado
hearty mixed greens (I like something with baby kale, spinach and arugula)
Chili Lime Vinaigrette
juice of 1 Lime
½ cup of olive oil
plenty of salt & fresh ground pepper
1/2 tsp of chili powder
1 tsp honey
Instructions:
Prepare quinoa per package instructions. Preheat oven to 350. Peel your sweet potato and cut into 1-inch chunks. Toss the sweet potato with olive oil and salt and pepper. Place on parchment-lined cookie sheet and roast for about 25 minutes, flipping them over once in the middle of roasting. Toast walnuts in a dry pan on low. Toast until the nuts are warmed through and you begin to smell the subtle aroma of toasting walnuts. Usually, around five minutes. Slice avocado. Prepare the dressing. Then combine the warm ingredients (quinoa and sweet potato) and add half of your dressing to those ingredients. Toss the remaining ingredients with the dressing and compose your salad. Good news if your hungry…using hearty greens means you don’t have to let the warm ingredients cool entirely, tossing them in warm is just fine. The greens will hold up.
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