Ingredients
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1 cup quinoa (uncooked/dry)
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2 cups water
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1 large sweet potato (diced)
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1 whole red bell pepper (cored, seeded, and diced)
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1/4 cup red onion (minced, may substitute shallots)
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2 tbsp Mardona Lemon Infused Olive Oil
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2 tbsp MarDona Balsamic Vinegar
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1/4 cup parsley/chives (minced)
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1 dash black pepper (to taste)
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1 dash sea salt (to taste)
Directions
1. Place 2 cups of water and the quinoa in a pot and bring to a boil.
2. After it comes to a boil, reduce the flame to very low, and cook about 15 minutes or until done.
3. Peel and dice the sweet potatoes into half inch cubes. Bring another pot of water to a boil, and then add the sweet potato cubes. Cook until tender, or about 15 minutes.
4. Place the quinoa, cooked sweet potatoes, and minced onion together in a bowl. Mix well.
5. Add the red bell pepper, Mardona Lemon Infused Olive Oil, parsley/chive mixture, MarDona Balsamic Vinegar, salt and pepper in a small bowl. Whisk together.
6. Pour the mixture over the quinoa and sweet potato mixture. Let sit for up to an hour and then serve.