Chopped Salad With Quinoa Sweet Potatoes And Apples Food

APPLE & SWEET POTATO QUINOA

Steps:

• In a large saucepan, combine stock and quinoa; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until liquid is almost absorbed. Remove from heat., Meanwhile, in a 6-qt. stockpot, heat oil over medium heat. Add sweet potatoes and shallots; cook and stir 5 minutes. Add apples; cook and stir 6-8 minutes longer until potatoes and apples are tender., Stir in wine and salt. Bring to a boil; cook, uncovered, until wine is evaporated, about 1 minute. Stir in black beans and quinoa; heat through.

QUINOA SALAD WITH SWEET POTATOES AND APPLES

Steps:

• 1. Preheat the oven to 400°. On a baking sheet, toss the sweet potatoes with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 25 minutes, stirring once, until golden and softened. Let cool. 2. While sweet potatoes are cooking, in a large saucepan, heat 1 tablespoon of the olive oil. Add the quinoa and toast over moderate heat, stirring, for 2 minutes. Add 3 cups of broth, season with salt and bring to a boil. Cover and simmer the quinoa for 16 minutes. Remove from the heat and let stand for 10 minutes. Fluff the quinoa, spread it out on a baking sheet and allow it to cool, about 20 minutes. 3. If using kale that is not very tender, blanch the kale in boiling water for about 1-2 minutes, then plunge into an ice bath. Spoon out with a slotted spoon and squeeze out some excess water, allowing to dry on a paper towel. 4. In a large bowl, whisk the remaining 6 tablespoons of olive oil with the vinegar; season with salt and pepper. Add the quinoa, sweet potatoes, apples, parsley, onion and greens and toss well. Serve right away. MAKE AHEAD The quinoa and sweet potatoes can be refrigerated for up to 2 days. This salad tastes great on day two-three, but the presentation isn't as great so it should be prepped and served immediately.

CHOPPED SALAD WITH QUINOA, SWEET POTATOES + APPLES

Steps:

• Preheat the oven to 400'. Put a drizzle of olive oil in a pot and add the quinoa to toast over moderate heat for two minutes. Add 1 1/3 cups water and bring it to a boil. Turn it down to a simmer, cover and cook for about 15-18 minutes until the liquid is absorbed. Fluff the quinoa and set aside to cool. On a rimmed baking sheet, toss the sweet potatoes with the olive oil and hearty pinches of salt and pepper. Bake in the upper third of the oven for about 25 minutes until golden. Let them cool. In a large bowl, whisk together the cider vinegar, mustard, olive oil and pinch of salt and pepper. Add the cooled quinoa, potatoes, apple, greens, parsley and onionand toss everything to coat. Serve immediately.