It’s been so crazy with the holidays! Here’s a good recipe if you need to bring a side dish to one of the many gatherings going on these days. I adapted it from Food & Wine; the original is way too raw-oniony for me and makes pounds and pounds of the stuff. Here, I’ve cut the quantities in half and replaced the onions with water chestnuts (to keep that crunch). Enjoy!
QUINOA SALAD WITH SWEET POTATOES AND APPLES
1/4 cup extra-virgin olive oil
3/4 cups quinoa
3/4 pound sweet potatoes, peeled and cut into 3/4-inch dice
Freshly ground pepper
2 tablespoons apple cider vinegar
1 can of water chestnuts, sliced into matchsticks
1 large Granny Smith apple, cut into 1/2-inch dice
1/3 cup chopped flat-leaf parsley
3 packed cups baby greens, such as arugula or kale
Preheat the oven to 400°. In a large saucepan, heat 1/2 tablespoon of the olive oil. Add the quinoa and toast over moderate heat, stirring, for 2 minutes. Add 1 1/2 cups of water, season with salt and bring to a boil. Cover and simmer the quinoa for 16 minutes.
Remove from the heat and let stand for 10 minutes. Fluff the quinoa, spread it out on a baking sheet and refrigerate until it is chilled, about 20 minutes.
Meanwhile, on a baking sheet, toss the sweet potatoes with 1/2 tablespoon of the olive oil and season with salt and pepper. Roast for about 25 minutes, stirring once, until golden and softened. Let cool.
In a large bowl, whisk the remaining olive oil with the vinegar; season with salt and pepper. Add the quinoa, sweet potatoes, apples, parsley, water chestnuts and greens and toss well. Serve right away.