To be honest, I made this while the Meat-eating Military Man was away because when he’s gone, I often make very simple meals. Military spouses, do you stick to easy like me?
I was a little skeptical of this recipe at first because of all the quinoa salads I had tried, I had never seen the marriage of quinoa, sweet potato, red peppers, red onion and chives. Wouldn’t the sweet potatoes make it too mushy? But with good faith in Mark Bittman, I gave the recipe a try.
I’m glad I did! It was a lot more flavorful and textured than I imagined. The sweet potatoes added a little sweetness without going overboard, and the white balsamic vinegar I used added just the right amount of acidity and punch. It’s very colorful, too!
I made a big batch of this on a Sunday night and since it’s so portable, took it in with me for lunch a couple days.
Hope you enjoy some of this easy-to-make, refreshing salad (recipe here)! But just as a disclaimer, I’m not sure if eating a quinoa salad will make you look skinnier — I think only leafy green ones do that trick. Is that right, Meat-eating Military Man?