Vegetarian Recipe: Sweet Potato and Quinoa Salad

Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.

Mark Bittman is the food writer for the New York Times. He first shared this recipe for Sweet Potato and Quinoa Salad on August 1, 2009.

Keep reading for the full recipe…

Sweet Potato and Quinoa Salad

2 1/2 cups cooked quinoa or other small-kernel grain or 1 cup raw

1 large or 2 medium (about 1 lb) 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

1. 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.

2. 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.