{"id":915,"date":"2020-02-28T13:58:55","date_gmt":"2020-02-28T13:58:55","guid":{"rendered":"https:\/\/drkarenhudes.ca\/?p=915"},"modified":"2020-02-28T13:58:56","modified_gmt":"2020-02-28T13:58:56","slug":"sweet-potato-quinoa-salad","status":"publish","type":"post","link":"https:\/\/drkarenhudes.ca\/index.php\/2020\/02\/28\/sweet-potato-quinoa-salad\/","title":{"rendered":"Sweet Potato Quinoa Salad"},"content":{"rendered":"\n

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 !<\/p>\n\n\n\n

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!<\/p>\n\n\n\n

\"Image<\/figure>\n\n\n\n

Ingredients <\/h2>\n\n\n\n

Here are the ingredients for the sweet potato quinoa salad<\/p>\n\n\n\n

cooked quinoa (about a cup)<\/p>\n\n\n\n

chick peas (around half a can rinsed)<\/p>\n\n\n\n

one sweet potato cut into chunks<\/p>\n\n\n\n

cherry tomatoes (halved)<\/p>\n\n\n\n

yellow or red pepper cut into chunks<\/p>\n\n\n\n

<\/p>\n\n\n\n

For the dressing:<\/p>\n\n\n\n

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 <\/p>\n\n\n\n

This gives the salad a nice zip!<\/p>\n\n\n\n

Directions<\/h2>\n\n\n\n

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!<\/p>\n\n\n\n

Left over chickpeas?<\/h2>\n\n\n\n

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? <\/p>\n\n\n\n

Here are some ideas – try making this Humus recipe <\/a>from a friend’s blog OR<\/p>\n\n\n\n

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!<\/p>\n\n\n\n

\"Image<\/figure>\n","protected":false},"excerpt":{"rendered":"

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 … <\/p>\n

Continue reading “Sweet Potato Quinoa Salad”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-915","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"\nSweet Potato Quinoa Salad - Dr. Karen Hudes at Continuum Wellness<\/title>\n<meta name=\"description\" content=\"Need a taste of spring? 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