Eating from the Garden

Quinoa and Arugula Salad

Sweet potato dicedIngredients:

1/2 cup quinoa
1/2 sweet potato
1 tbs olive oil
pinch of sea salt
1 green onion
1/4 cup parsley
2 large handfuls of arugula

1 tbs lemon juice
1 tbs olive oil
salt and pepper to taste

Quinoa arugula saladPre-heat oven to 400. Dice sweet potato and place on a baking tray, mixing with 1 tbs olive oil and sea salt. Cook for 10-15 minutes or until soft, stirring occasionally.
Mean while, cook the quinoa and chop parsley and onion.

[Note: Cooking quinoa is simple and fast. In a small pot, combine 1/2 cup dry quinoa, 3/4 cup of water and a dash of salt. Bring to a boil, lower heat and simmer covered until water is absorbed and quinoa is fluffy]

Mix in a large bowl mix dressing, add chopped parsley and onion, sweet potato when cooked, and finally arugula. Mix together, salt and pepper to taste, and serve while quinoa is warm.


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    the fact that I discovered it for him… lol. So allow me to reword this….
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