Chile Red Quinoa and Sweet Potato Salad
One of my favorite salads, mixing both sweet and spicy flavors, this salad is hearty enough to have on its own.
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Ingredients
- 1 cup red quinoa
- 1 large sweet potato
- 1 small yellow onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 4 tablespoons Royal Rose Three Chiles Simple Syrup separated
- salt and pepper to taste
Instructions
- Preheat oven to 400F.
- Dice the sweet potato, slice the onion, and mince the garlic. Toss in a bowl.
- Drizzle in the olive oil and ONLY two tablespoons of the simple syrup. Reserve the rest to finish dish. Season with salt and pepper.
- Roast for 30-40 minutes, until potatoes are tender and onions are caramelized.
- While vegetables roast, cook quinoa as directed on package.
- To assemble: toss red quinoa with roasted vegetables and drizzle with the rest of the Three Chiles Simple Syrup. Taste and re-season with salt and pepper.
- Serve as a side dish to your meal or a quick, stand-alone lunch!
Servings: 2 cups (serves 2, with leftovers for lunch)