We got a small preview into spring this week …. and then mother nature slammed us with a winter storm to remind us it is NOT spring. Nope! It’s still February. It’s ok, we know its coming now! How about trying to hold the feeling with a lovely spring like colourful and zesty sweet potato quinoa salad? This recipe was given to me and invented by a patient of mine. Thank you Miriam !
I haven’t tried this one myself (so no pictures yet) but I plan to this week or weekend and will add pictures when I do!
Here are the ingredients for the sweet potato quinoa salad
cooked quinoa (about a cup)
chick peas (around half a can rinsed)
one sweet potato cut into chunks
cherry tomatoes (halved)
yellow or red pepper cut into chunks
For the dressing:
Combine a couple tablespoons of olive oil, the juice of a lemon, garlic powder, onion powder, paprika, cayene pepper, chili powder, dried parsley and salt and pepper
This gives the salad a nice zip!
Simply combine all ingredients for the salad and toss. Mix the salad dressing separately and pour over top and toss all ingredients. Sweet potato quinoa salad will keep for a couple days in the fridge and actually tastes better in a day or two as the dressing gets absorbed. Hope you love it!
Left over chickpeas?
So now that you made this sweet potato quinoa salad you now have a half a can of left over chick peas…. what to do with it?
Here are some ideas – try making this Humus recipe from a friend’s blog OR
This is what I am trying this time: the same amazing patient Miriam told me to toss the left over chickpeas with salt and place on a parchment lined baking sheet – put into a preheated oven at 275F for about 20 mins till crispy and eat them as a crunchy and yummy snack! Toasted Chick peas- yes please!