Sweet Potato and Quinoa Salad (Image: Kerri Conan)

Looking for something to cook for dinner tonight? As promised in our March-April issue, here’s a delicious option from author-gourmand Mark Bittman. (Read about Bittman’s food philosophy in our latest issue.) Quinoa, an herb from the goosefoot family, and the beautifully bright tuber sweet potato co-star in this tasty treat.

Makes: 4 servings
Time: 40 minutes

2 1/2 cups cooked quinoa or other small-kernel grain or 1 cup raw
1 large or 2 medium sweet potatoes (about 1 pound)
1 red bell pepper, cored, seeded, and diced
1/4 cup minced red onion or shallot
Freshly ground black pepper
1/4 cup extra virgin olive oil
2 tablespoons balsamic, sherry, or red wine vinegar
1/4 cup minced fresh chives or parsley leaves

1. If you haven’t already, cook the quinoa or other grain. Drain in a strainer and rinse. Meanwhile, peel the sweet potato and dice it into 1/2-inch or smaller pieces. Cook it in boiling salted water to cover until tender, about 15 minutes; drain well.

2. Toss together the potato, quinoa, bell pepper, and onion; sprinkle with salt and pepper. Whisk the oil and vinegar together and toss the salad with about half of this mixture; add all or some of the rest to taste. Taste and adjust the seasoning, garnish with the chives and serve.

For other options to this dish, as well as other recipes from Bittman, check out his website, markbittman.com.

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