This colorful main dish salad featuring sweet potato, quinoa, and corn is simple to prepare, yet has a festive “company’s coming” look. It makes a bountiful accompaniment to vegan quesadillas. If you can cook the sweet potatoes and quinoa ahead of time, this will come together in a flash when you want to serve it. Photos by Evan Atlas. Serves: 6 2 medium-large sweet potatoes 2 cups cooked and cooled quinoa (use red, tan, or tricolor quinoa; start with 3/4 cup uncooked) 2 cups cooked fresh or thawed frozen corn kernels 2 scallions, thinly sliced 1/4 cup chopped fresh parsley or cilantro, or more, to taste Several fresh oregano leaves, finely chopped, or 1 teaspoon dried Natural bottled vinaigrette, or homemade Basic Vinaigrette, as needed Juice of 1/2 to 1 lime (2 to 4 tablespoons), to taste Salt and freshly ground pepper to taste Baby arugula or mixed baby greens, as needed 1/2 cup black olives, preferably cured and pitted 1 cup red or yellow cherry tomatoes, halved Scrub or peel the sweet potatoes and cut into 3/4-inch chunks. Place in a large saucepan with about an inch of water. Cover and steam over medium heat, stirring occasionally, until done but still firm, about 8 to […]
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