Orange Quinoa with Sweet Potato

To start, wash and scrub the potatoes.

Set up a steamer. Fill with one inch of water and place over medium-high heat. Refer to the Rouxbe Cooking School lessons on Steaming for more information, if necessary.

Place the potatoes into the steamer insert and place over the simmering water. Cover and steam the potatoes for about 20 to 25 minutes or until tender but not mushy.

Rinse the quinoa if necessary (check the manufacturer's instructions on the package). To rinse the quinoa, place the grain in a bowl and twice the amount of water. Swirl thoroughly and scoop out small stones or debris. Pour through a fine strainer. If the water is dirty, repeat the procedure. Drain well.

To cook the quinoa, juice the oranges. Place the quinoa, orange juice and salt into a medium-sized pot. Bring to a boil, stirring to break up any lumps of quinoa. Once boiling, reduce the heat to low, cover and let cook for 20-30 minutes or until the liquid has been absorbed and the grains are translucent.

Once done, small steam holes should appear on the surface. Remove from the heat. Place a tea towel under the lid to absorb any steam and let rest for about 7-10 minutes.

Please see note.

Once the steamed potatoes are cooked through and are cool enough to handle, peel them. Dice the sweet potatoes and add them to the pot with the quinoa. Cover.

Wash, clean and spin dry the arugula and tear into bite-size pieces. Next, peel and segment the oranges and squeeze the juice into a bowl. Roughly chop the walnuts and gather the oil and sea salt.

To finish the dish, gently fluff the quinoa with a fork and transfer to a large bowl. Add the walnuts and arugula and gently toss to combine.

To finish, add the orange segments, orange juice, olive oil and sea salt. Toss again and season to taste with more salt or a squeeze of lemon juice, if necessary. Serve.