Warm Quinoa Salad with Sweet Potatoes

 

About The Recipe

Quinoa is as filling as it is reassuringly nutritious. It is ideal for salads, as it happily accommodates other ingredients while providing its own flavor and lightly resistant texture. This salad is perfect for picnics, packed lunches, or dinner.

Serving 4 

Ingredients

2 medium size sweet potatoes, peeled and diced in cubes

¼ cup fresh thyme, chopped

2 tablespoons of olive oil- for roasting sweet potatoes

Salt and pepper to season potatoes

¾ - 1 cup of quinoa- cooked per package instructions (you can use regular or tri-color quinoa)

1 cup of chicken or vegetable broth

1/3 cup chopped scallions

1/2 cup fresh baby spinach julienne for garnish

Equipment

1 medium-sized roasting pan to roast sweet potatoes

1 medium-sized saucepan for quinoa

Instructions

Roasted Sweet Potatoes

Preheat oven to 400°F

Place sweet potatoes in a Ziploc bag, add olive oil, chopped thyme, and season with salt and pepper to taste.  Then, place the potatoes on a medium-sized baking sheet and roast in the oven for about 30 minutes or until tender and slightly caramelized around the edges.  Once done remove from the oven and set aside.

Quinoa 

Meanwhile, add chicken broth to a saucepan on medium heat and bring to a boil. Add quinoa, salt, and pepper, then reduce the heat to low, cover with a lid, and cook for 10-12 minutes or until all the liquid has been absorbed and the quinoa is tender.

Make a warm salad

In a large bowl, add roasted sweet potatoes, quinoa, and scallions. Combined everything together, taste for additional salt and pepper if necessary.  Garnish with julienne baby spinach. Served warm or at room temperature.

Recipe Tips

** You make the salad in advance as it will be stored in the fridge for a day.  You remove it from the fridge and let it stand at room temperature or warm in the microwave for about 30 seconds.

** Recipe can be doubled for more people and servings.

** Salad is perfect for lunch or a picnic dish.

Grits and Eggs with a Creamy Twist

Grits, eggs with bacon or sausage was a Sunday morning favorite when I was growing up.  Grits known for its mark on Southern Cuisine is not just for breakfast anymore, it is now served for lunch and dinner with shrimp, or lobster.   So the next time you want to impress your Sunday Brunch guest, try my recipe for Grits and Eggs.  Just the right portion full of creamy cream cheese and topped with egg, crispy bacon and a little onion flavor from chopped chives. Enjoy

Ingredients

• 3/4 cup Quick - 5 minute Grits
• 2 tbsp Unsalted Butter
• 4 ounces Cream Cheese 1/3 Less Fat
• 1/4 cup Fat Free Milk
• 2 Slices Bacon
• 4 eggs
• 1 tsp of Chopped Chives
• 1/4 cup Cheddar Cheese, grated

Steps

1. Preheat oven to 350 degrees and prepare 4 ramekins with butter flavored or regular cooking spray. 

2. Cook Grits according to package directions for about 5 minutes until nice and creamy.  Then add butter, cream cheese, and milk stir until blended well. Let simmer for about 1- 2 minutes, remove from heat.

3. Microwave on high, bacon for 2 - 3 minutes or until crispy and golden brown.  Remove and let drain on paper towel than chop into small pieces, and then set aside.

4. Place grits in prepared ramekins, filling each ramekin about half. Then crack one egg over each ramekin filled with grits.  Be careful not to break the yolks, season with salt and pepper to taste.  Top with chives, cover with aluminum foil, place ramekins on baking sheet, place in oven and let bake for about 15 minutes or until egg whites are set and yolk is firm.

5. Remove from oven and top each dish with Triple Cheddar cheese and chop bacon. Serve with toast, or toasted English Muffins. 

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