Roasted Sweet Potato Salad

1 large sweet potato, cubed
2 green onions, diced
1 tomato, diced
Juice from 1 lemon
½ cup dried quinoa
½ tsp oregano
½ tsp cumin
Olive oil
Freshly ground black pepper

Heat oven to 400°. In a large bowl, combine sweet potatoes, oregano, cumin, salt and pepper, and lightly coat with olive oil. Wrap in foil and roast for 30 minutes or until cooked through. Set aside to cool. On stovetop, cook quinoa with 1 cup water until done, about 20 minutes. In bowl, combine sweet potatoes, quinoa, green onions, tomatoes, lemon juice, olive oil, and salt and pepper to taste. For added flavor, use fresh oregano and an equal amount of fresh rosemary, or for a spicy salad, add cayenne. For a bit more of an amino acid boost, add Bragg Liquid Aminos to taste and mix in fresh spinach or baby kale leaves with the sweet potatoes while they are still hot to wilt the greens.

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