I love salad for lunch or occasionally for a light dinner in which case it needs to be super hearty. The more unusual the ingredients, the better. I concocted this one while pregnant with Heron when I craved super foods. It is packed with them. The lime, chili, and sweet potato make delicious companions. I love what happens when you add vinaigrette to warm potatoes. It absorbs the flavors like a sponge instead of sitting on top. For this one, I dress the warm quinoa and roasted sweet potatoes and dress the greens separate.
½ cup quinoa
1 sweet potato
1/3 cup walnuts or pumpkin seeds
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
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.