Inspired by other bloggers, I decided to try something new. A sweet potato. I’ve never cooked one before. Never really eaten one that didn’t come in the form of a french fry.
You just wrap it and stick it in the microwave on the “potato” setting, right? Notsomuch.
I supposed my microwave’s potato setting isn’t reliable (clearly this couldn’t be my fault)? Maybe try it in the oven next time? Help!?
No matter. This week’s lunch staple is a quinoa dish that SHOULD have included sweet potato adapted from Eat, Spin, Run, Repeat.
It was easy to make and I had all of the ingredients on hand (huge bonus)! So good – I will definitely me making this again.
For the base:
- 1 C Quinoa (raw)
- 1 C Tofu (pre-cooked to your liking – I grilled mine)
- 1 C Spinach
- ¼ C Goji berries
- ¼ C toasted slivered almonds
- 2 tbsp fresh chopped basil
For the vinaigrette:
- ½ tsp ground coriander
- ½ tsp ground cumin
- ¼ tsp cinnamon
- ¼ tsp ground ginger
- ¼ tsp cayenne pepper
- ¼ c apple cider vinegar
- ¼ c oil
- ¼ c orange juice
- ½ tsp sugar
- ¼ tsp orange zest
- ¼ tsp salt
Cook quinoa according to package instructions. When fully cooked, transfer to large bowl and toss with other ingredients (except vinaigrette).
To prepare the vinaigrette, add spices to small pan and heat 1-2 minutes until fragrant. In the meantime, whisk all remaining ingredients in a small bowl. Add spices and whisk again until combined. Add mixture to salad and serve.
You can adjust the cayenne pepper to your taste (I like a little heat!). I may add red pepper flakes or jalapenos next time as well.
Next time I wouldn’t add all of the vinaigrette – it is just a bit too much. Reserve a couple of tablespoons for a great salad dressing.
Can add sweet potato. Just don’t burn it up in the micro.
Happy Hump Day!!!