Quinoa is a gluten-free flowering plant. It was used to feed livestock 5-7 thousand years ago and for humans 3-4 thousand years ago in the Lake Titicaca basin of Peru and Bolivia.
quinoa plant
Sweet potato is native to Central or South America for nearly 5,000 years. There are over thousand species.
sweat potato flower
Ensalada de quinua y camote (Spanish)
Serves 4
Preheat the over to 350F (175C)
Use organic ingredients.
1 cup (130 g) each: drained cranberries and rinsed red quinoa
1 cup (95 g) chopped parsley leaves (or 1/2 cup/48 g of dry parsley)
1/4 cup + 1 tsp. (75 ml) olive oil
1 3/4 cup (420 ml) water
3 Tbs. (45 ml) apple cider vinegar
2 Tbs. (30 ml) honey
pinch or two of black pepper
1 large sweet potato, peeled, cut into bite-size cubes
1/4 tsp. (60 g) each: paprika and sumac
1/2 tsp. (120 g) each: granulated garlic and slivered almonds
4 chopped scallions
uno 1. Place 1 tsp. (5 ml) olive oil and quinoa in a small pot over medium-high heat. Stir about 1 minute.
dos 2. Add water and bring to a boil.
tres 3. Reduce the heat to low, cover, and simmer for about 15 minutes, until it is tender.
cuatro 4. Pour cooked quinoa into a fine mesh strainer and allow excess liquid to drain out.
cinco 5. Add vinegar, honey, and pepper the drained quinoa. Mix.
seis 6. Line two baking sheets with parchment paper.
siete 7. Place the sweat potato, 2 Tbs. (30 ml) olive oil, paprika, sumac, and garlic onto one baking sheet. Mix.
ocho 8. Bake 35 minutes, until the edges being to char slightly.
neuve 9. Remove from the oven with spatula.
diez 10. Place the almonds on the other baking sheet and bake 10-12 minutes until lightly golden in color.
once 11. In a bowl, add cooled almonds, quinoa, sweet potatoes, almonds, cranberries, scallions, and parsley. Mix together.
doce 12. Serve cold.
Buen provecho!
Bon appétit!
