Makes: 8 servings
1 cup extra-virgin olive oil
1 cup quinoa (we like Eden Foods’ 100% Whole Grain Quinoa)
1 pounds small sweet potatoes (about 2), peeled, cut into 1-inch dice XA cup apple cider vinegar
2 large Bartlett pears, cut into 1 cup chopped flat-leaf parsley
1 medium red onion, thinly sliced
8 cups arugula, packed
Sea salt & freshly ground pepper, for seasoning
1. Bring 2 cups of salted water to a boil in a medium saucepan. Add quinoa, cover and simmer until quinoa is tender and the water is absorbed, about 15 minutes. Spread the quinoa out on a baking sheet to cool before toasting.
2. Meanwhile, preheat oven to 400°F. Toss the sweet potatoes with 1 tablespoon olive oil, season with salt and pepper, and place on a baking sheet. Roast until golden and softened, about 25 minutes. Let cool.
3. Toast the cooled quinoa in a small skillet over low heat, stirring frequently, until it’s crunchy and starts to pop, about 5 minutes.
4. In a large bowl, whisk the remaining olive oil with vinegar. Add the sweet potatoes, pears, parsley, onion and arugula. Add the toasted quinoa to the mix and toss well.