Sweet Pepper and Quinoa Salad

Posted 07/30/2012 by farm

Posted in : Cuisines :
  • Prep Time :
    40 min
  • Cook Time :
    10 min
  • Ready Time :
    50 min


5 cups


  • 2.5 cups cooked quinoa
  • 1 pound sweet potato
  • 1 large red bell pepper
  • 1 small red onion
  • 1 pinch salt and pepper
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lime juice
  • 1/4 cup cilantro leaves


This is a recipe I got out of Mark Bittman’s How to Cook Everything Vegetarian (page 84).  It is a lovely cold salad that you can tweak by adding any kind of summer vegetable you want.  I like his ‘southwestern’ variation that has a hot pepper kick but you can turn down the heat to your preference. 

Peel the sweet potato, cut into a small dice (1/4 inch) and cook in boiling salted water until tender (around 10 minutes).  Drain well.  Chop the cilantro, dice the onion, sweet peppers and jalapeno and toss it all with the cooked quinoa and sweet potato.  Sprinkle with salt and pepper.  Whisk the oil and lime juice together and toss the salad with about half of this mixture; add all or some of the rest to taste. 

That’s all there is to it.  You can eat it right away or keep it in the fridge for a couple of days.  Try adding avocado, toasted pumpkin seeds, fresh cucumber or tomatoes.  If you want more heat add a small amount of cayenne, chili powder or red pepper flakes.  This is a perfect meal on a hot summer day!

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