The Recipe Trove

from How To Cook Everything Vegetarian

2 1/2 cups cooked quinoa or other small-kernel grain or 1 cup raw

1 large or 2 medium (about 1 pound) sweet potatoes

Salt

1 red bell pepper, cored, seeded and diced

1/4 cup minced red onion or shallot

Freshly ground black pepper

1/4 cup extra virgin olive oil (I cut this in half)

2 tablespoons balsamic, sherry or red wine vinegar

1/4 cup minced fresh chives or parsley leaves

Directions:

If you haven’t already, cook the quinoa or other grain according to package directions.  Drain in a strainer and rinse.  Meanwhile, peel the sweet potato and dice it into 1/2-inch or smaller pieces.  Cook it in boiling water to cover until tender, about 15 minutes; drain well.

Toss together the quinoa, potato, bell pepper, and onion; sprinkle with salt and pepper.  Whisk the oil and vinegar together and toss the salad with about half of this mixture; add all or some of the rest to taste.  Taste and adjust the seasoning, garnish with the chives (or parsley) and serve.