Yesterday I mentioned my freshness cravings that I’d been having. So while I was grocery shopping the last time, I picked up a handful of vegetables that I thought would help take care of that craving, and then decided in my head that I would find new ways to use them this week. I was flipping through my beloved copy of How To Cook Everything Vegetarian when I found a Sweet Potato and Quinoa Salad that actually didn’t use many of the fresh veggies I had, but did use things that were already floating around the pantry. I read it through and decided to give it a whirl.
Except that when I went to get out the quinoa, I was surprised to discover that I was out. Mr. Bittman noted in the introduction to the recipe that millet would be a good substitute, so I decided to go ahead with that. I cut the recipe in half, since I was sure the kids wouldn’t eat it, and this was just for me. I was thinking that I would have some for dinner last night, and then leftovers for lunch today.
I started by cooking the millet. I put half a cup in a saucepan, and then covered it with water by about two inches, and added a pinch of salt. I brought it to a boil, added a lid, and then simmered for 15 minutes. I was surprised to discover a light fluffy grain when I came back fifteen minutes later. I drained it in a colander, and then dumped it in a bowl to cool a bit while I cooked up a sweet potato. That I peeled and diced, covered with cold water, and then boiled gently for 15 minutes. When those were done, I drained them and added them to my millet, and then put them both in the fridge while we headed off to dance class.
My main ingredients cooked, it was a simple matter of assembly after that. Instead of a red onion I used two of my lovely scallions, and went with the parsley option for the fresh herb. I used a good balsamic vinegar for my vinegar of choice, and plenty of black pepper. I thought this salad was delicious! I probably used more parsley than called for, but I thought the whole salad was just wonderful, and I ended up eating 2/3 of it in one sitting. It was hearty enough to really be my entire dinner- and with a few pear slices on the side, it worked beautifully. I really liked the texture of the fluffy millet, and the sweet potatoes added a slight bit of sweetness from time to time. Combined with the freshness from the red bell pepper, scallion and parsley, this was the perfect cure for one of those “there’s nothing to eat” days. I’m sure it would be equally wonderful with quinoa.
Sweet Potato and Quinoa Salad
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 leavesDirections:
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.