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Quinoa with Balsamic Sweet Potatoes, Arugula, & Parmesan

posted Oct 26, 2015, 10:20 AM by Julia Quam   [ updated Nov 3, 2015, 2:12 PM by Rachel Griffin ]
Quinoa with Balsamic Sweet Potatoes, Arugula, & Parmesan 


Vegetarian, Trans Fat Free, Good Source of Calcium, Iron, and Vitamins A & C 

Contains Dairy 

Yield: Approximately 6 servings (~ ¾ cup each) 

The perfect fall side dish, this salad is chock-full of nutrients and flavor.

Ingredients
1 medium sweet potato, peeled and cut into 1 inch cubes
1 Tbsp. olive oil
1 T balsamic vinegar
salt and fresh ground black pepper to taste
¾ cup dry quinoa
4 oz. baby arugula (about 1 ½ cups)
2/3 cup coarsely-grated or shaved Parmesan cheese

Directions
1. Heat oil in a large heavy pan and sauté the sweet potatoes over medium heat, stirring occasionally.
2. When sweet potatoes are soft and cooked through (about 8-10 minutes), turn heat to low and add balsamic vinegar. Sauté over low heat, stirring often, for 3-5 minutes more or until the sweet potatoes are all glazed with the vinegar. Season sweet potatoes with salt and freshly ground black pepper. Allow to cool completely.
3. Cook quinoa per package instructions and allow to cool completely. Add quinoa and arugula to sweet potatoes and stir to combine. Top with Parmesan cheese.

Nutrition Facts (per serving)
180 calories, 6g fat, 2g saturated fat, 10mg cholesterol, 210mg sodium, 20g carbohydrates, 3g fiber, 3g sugar, 7g protein, 90% DV Vitamin A, 10% DV Vitamin C, 20% DV Calcium, 8% DV Iron
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