servings: 2 entrees, or 4 side dishes
prep time: 15 minutes
cook time: 35 minutes
total time: 50 minutes
- 2 medium-sized sweet potatoes (about 2 cups when chopped)
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- hefty pinch black pepper
- hefty pinch sea salt
- 1 cup quinoa
- 2 cups water
- drizzle olive oil
- 1/8 teaspoon sea salt
- 3 cups arugula (packed)
- 2 celery stalks (finely chopped)
- ¼ cup kholrabi, or radish (cut into short thin strips)
- ¼ cup red onion (thinly sliced)
- 1/3 cup goat cheese (crumbled)
- ¼ cup sliced almonds (toasted)
- 2 tablespoons olive oil
- ½ teaspoon mustard
- 1 teaspoon red wine vinegar
- 1 teaspoon balsamic vinegar
- ¼ teaspoon sea salt
- 1/8 teaspoon black pepper
Step 1: Preheat oven to 400 degrees.
Step 2: Peel and chop sweet potatoes into 1½ inch chunks. Toss potato pieces with olive oil, balsamic vinegar, salt and pepper. Spread potatoes evenly on a baking sheet and bake for 35 minutes, or until tender (stirring occasionally).
Step 3: While the sweet potatoes are roasting, start preparing the quinoa: In a small pot bring 2 cups of water to a boil. Once the water boils, add quinoa, olive oil, and sea salt. After the water reboils, cover pot, reduce flame to a simmer and cook for 15 minutes.
Step 4: While the quinoa is cooking, get started on the salad. In a medium-sized bowl, toss the arugula leaves, chopped celery stalks, kholrabi (or radish) strips, and sliced red onion together.
Step 5: Prepare the salad dressing: In a small bowl whisk together olive oil, mustard, red wine vinegar, balsamic vinegar, sea salt and black pepper.Toss greens with dressing until well incorporated.
Step 6: Once the sweet potatoes and quinoa are cooked and thoroughly cooled (they should reach room temperature), start assembling the salad in layers. Divide quinoa evenly between your prepared plates or bowls. On top of the quinoa add the greens. Over the greens, toss roasted sweet potatoes. Finally, top with crumbled goat cheese, and sliced almonds. Dig in!
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