Mary Dimeglio: Episode 48

Mary’s bringing us a healthy salad with Tom’s favorite ingredient, quinoa!

2 medium sweet potatoes, peeled and cubed

½ tsp. onion powder

½ cup uncooked quinoa

For the dressing:

• 1 Tbsp red wine vinegar
• 1 Tbsp apple cider vinegar
• 2 Tbsp olive oil
• 1 tsp. minced shallots
• 1 Tbsp honey

1 Tbsp olive oil

½ tsp. oregano

3 cups kale or mixed greens

1 tsp. garlic powder

½ tsp. chipotle chili powder

¼ cup dried cranberries

Prep
30 m

Cook
30m

Ready in
1 hour

Directions

1. Preheat oven to 425 degrees F.
2. Rinse and peel sweet potatoes, chopping them into ¼ inch cubes. Toss with olive oil, garlic powder, onion powder, oregano and chipotle chili powder until completely coated. Spread sweet potatoes out on prepared baking sheet in a single layer and roast in the oven for about 30 minutes, flipping them once.
3. While sweet potatoes are roasting, using a mesh strainer, thoroughly rinse the quinoa. Add a ½ cup of water to a small saucepan and add rinsed quinoa. Bring quinoa to a boil, cover and reduce heat and simmer for about 13 minutes. Remove from heat, keeping quinoa covered, and allow it to sit for about 5 minutes then fluff quinoa with a fork.
4. Combine kale, quinoa and cranberries in a large bowl and toss with dressing.
5. Fold in roasted sweet potatoes, serve and enjoy!