Healthy and protein-rich quinoa is tossed with bright and vibrant oranges, sweet potatoes, arugula and crunchy walnuts.
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I just made this for dinner tonight, with a couple of quick adjustments.
First, I live in Hawaii so we have Japanese sweet potatoes available which are a deep purple when cooked. They looked AWESOME!!!
I don't care for arugala, so I omitted that ingredient altogether, and I am alergic to walnuts, so instead I used water chestnuts (it's what I had on hand that was crunchy).
The result was quite tastey and I'll definitely do it again, though I think it'd be much better as a side dish than as a main dish.
Just my thoughts... happy cooking!!!
I will first say that, in general, I am not a fan of either quinoa or sweet potatoes. However, I liked the combination of flavors in this dish. I made this dish as a substitute for the recommended mashed sweet potatoes for the garlic chipotle fried chicken. I also made coconut milk black beans. In my opinion, this was a great combination and the colors of the salad really stood out on the plate.
Like Jennifer, I also used Japanese sweet potatoes. They seem a little less cloying to me. When everything was assembled, I still wanted a bit more orange flavor. I added about 1/3 cup of a store bought orange vinaigrette. In my opinion, the sweet/sour vinaigrette really helped to enhance the flavor profile of the dish.
I was impressed that the quinoa -- which I bought in bulk -- did not taste bitter after cooking. I did rinse the grains well before hand, but sometimes I find that I must soak the bulk quinoa for an hour or so to really get the bitterness out. I am wondering if cooking the quinoa in orange helps to cut the bitter component in this grain?