My husband would never forgive me if I did not put this recipe up on my blog. This one of his favorites.
Quinoa has one of the highest percentage of protein in all the grains. This grain, closely related to Spinach and Beets, yields a seed. The ancient Inca considered the grain sacred and, the crop was referred to as “the mother of all grains”. We love to incorporate this “mother” into our diet, and this salad is an awesome way to do just that.
Sweet Potato, Current and Quinoa Salad
1 onion minced or diced fine
3 small cloves of garlic minced
2 T. Olive Oil
1 Granny Smith Apple Peeled, Cored and diced (optional)
3 small sweet potato’s peeled, and diced small
1 cup of Quinoa soaked and rinced
1 15oz. can of broth
1 cup of Cran Apple juice
1/4 cup of current or any dried fruit
salt and pepper to taste
-Soak the quinoa in water for about 15 min. Rinse very well in a strainer.
-Add Olive oil to a large saute pan and heat to med-high.
-In a medium sauce pan, bring broth to a boil, add quinoa, and turn heat down to a simmer. Cook for about 25 min.
-Saute onions until transparent and in the olive oil, then add apples.
-Meanwhile, microwave the diced sweet potato’s for about 5 min. to soften.
-Place microwaved sweet potato’s into saute pan with apples and onions, add minced garlic and continue to cook until lightly caramelized. –Add Cran Apple juice and salt and pepper.
-Continue to cook, reducing the juice and allowing the sweet potato mixture to start soaking up the juice.
-After quinoa has throughly cooked, mix into sweet potato mixture, making sure all ingredients are well mixed.
-While still warm add currents.
Serve immediately while still warm or let completely cool and serve cold. Great either way.