Wednesday, November 30, 2011

Peruvian Purple Potatoes

This combines all my favorite things, especially the toasted sesame seed dressing.

Check out this Peruvian purple sweet potato, it's gorgeous!


-1 sweet potato (whatever color :D), cubed
-1 carrot, peeled and chopped
-1/2 red onion, chopped
-1 jalapeño pepper with seeds removed, minced
-6 cloves garlic, minced
-1/2 avacado, chopped and tossed with the juice of 1 lime
-salt & pepper, to taste
-1.5 c. quinoa, washed and soaked for 10 minutes

-1/2 c. sesame seeds, toasted
-1/2 c. olive oil
-2 Tbs. vegetable oil
-2 Tbs. soy sauce
-1/2 tsp. salt
-1/4 tsp. pepper


After soaking, put the quinoa to boil with 3 c. fresh water and 1.5 tsp. salt. When boiling, turn heat to medium-low and simmer for 15-20 min, or until all the water is absorbed. Cut the heat and let sit for 10 minutes.

Meanwhile, heat 3 Tbs oil in a pot over medium-high heat. Put in the sweet potato, and fry for about 7 minutes, until it starts taking on color. Add the carrots, and cook for a couple more minutes, or until the carrots take on color. Add the onion, and cook for another 2 minutes. Then add the diced pepper and garlic, and cook 1 min. Turn off heat and add salt & pepper.

After toasting the sesame seeds, put in a blender with the rest of the salad ingredients. Pulse 5 times, so that some seeds remain whole but the dressing is liquidy.

Add the dressing to the quinoa and integrate. Let all the elements cool, then mix together in a bowl with the avocado. Serve at room temperature.

By the way, this dressing is delicious with absolutely everything, I especially like it with cucumber salad :)

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