• 2 cups cooked quinoa
  • 2 large sweet potatoes peeled and diced
  • 3 cups arugula
  • 1 tablespoon of olive oil
  • 1 teaspoon chili powder
  • 1/2 cup chopped pecans
  • salt and pepper to taste

For Dressing:

  • 1/4 cup lemon juice
  • 1/3 cup of olive oil
  • 2 teaspoons agave nectar
  • 2 cloves of garlic
  • 1/4 teaspoon of salt
  1. Cook the quinoa according to package directions, once it’s done let it cool in the refrigerator. Meanwhile, make the dressing by pureeing all of the ingredients together in a food processor or blender.
  2. Preheat the oven to 350 degrees. Spread diced sweet potato on a baking sheet, drizzling with olive oil and sprinkle with chili powder, salt, and pepper. Use your cleanly washed hands to make sure all sweet potato pieces are evenly coated. Roast for 20-25 minutes, stirring every so often so the potatoes are evenly cooked. Once the potatoes are golden brown, remove from the oven and set it aside to cool.
  3. Toss the arugula, quinoa, sweet potatoes, chopped pecans, and dressing together. Serve warm or cold. Enjoy!

Recipe from: Pinch of Yum. Substituted wild rice with quinoa and cashews with pecans.

Image courtesy: Pinch of Yum


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