- 1 large sweet potato, cut into 1/2-inch pieces
- 1 cup quinoa
- 4 scallions, thinly sliced
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 2 tablespoons fresh lime juice (from about 1 lime)
How to make this recipe
Bring water to boil in a large saucepan. Add 1 teaspoon salt and the sweet potato. Boil until the sweet potato is tender, about 7 minutes. Remove the sweet potato with a slotted spoon.
When the water returns to a boil, add the quinoa. Cook until the quinoa is just tender, about 15 to 20 minutes. Drain the quinoa.
In a large bowl, add the drained sweet potato and quinoa, the scallions, olive oil and lime juice. Stir. Season to taste with salt. Serve.
The salad can be prepared and refrigerated for two days. Add more salt and lime, if needed.