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Main Dish / Side Dish / Vegetarian / Plant-based / Vegan
This quinoa salad is a meal in one bowl. It features lots of foods popular with Adventists and also in other blue zones regions. Serve it for lunch or dinner.
¼ cup extra-virgin olive oil
¾ cup uncooked white or red quinoa
1 large sweet potato (about 12 ounces), peeled and cut into 1⁄2-inch cubes
2 tablespoons balsamic vinegar
½ teaspoon salt
¼ teaspoon freshly ground black pepper
6 cups arugula, preferably baby arugula
2 medium red-skinned pears, cored and thinly sliced
½ medium red onion, sliced into thin half-moons
½ cup packed fresh Italian flat-leaf parsley leaves, roughly chopped
¼ cup packed fresh mint leaves, preferably spearmint leaves, roughly chopped