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Ingredients:
Fresh spinach or thinly sliced kale
roasted sweet potato chunks (see instructions in note)
cooked and cooled quinoa*
diced cooked chicken breast
thinly sliced onion
chopped cilantro
sliced or diced avocado
dressing (we made lime-cilantro) [recipe follows]
Instructions
Add all ingredients in desired quantity (It's a salad. Just
go with the flow, here.)
Fill large salad bowl or individual serving with spinach or
kale. Layer remaining ingredients on top and dress with salad dressing.
Notes
*Add more flavor to your quinoa by cooking it in broth
instead of water.
Roasted Sweet Potato Chunks
1 large sweet potato, peeled and cut into 1/2-inch or
smaller chunks (about 3 cups diced)
1.5 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
1/4 teaspoon cumin
Preheat oven to 400 degrees. Toss sweet potato chunks in oil
and then toss with spices. Spread on a baking sheet and cook for about 20 minutes
or until browning on edges.
Cilantro-Lime Vinaigrette
1/4 c. fresh lime juice (about 2-3 juicy limes)
1/4 c. white wine vinegar or rice vinegar
4-5 cloves garlic
1/2 tsp. Kosher or sea salt
2 tsp. sugar
1 c. canola oil
1/2 c. roughly chopped cilantro, stems removed
In the jar of your blender, combine lime juice, vinegar,
garlic, salt, and sugar. Blend until ingredients are completely combined. With
the blender running, add the oil in a steady stream. Add cilantro and blend
until the cilantro has broken down but still maintains some of its texture.
Serve with greens, on any type of Mexican salad, or use as a marinade.
