This is one of my very favorite recipes, because it’s endlessly variable. Add coriander with the cumin. Top with that leftover salsa. Slip in some spinach … and on and on. But I digress … here is the basic recipe!

Makes Two Meals

1 cup raw quinoa – any type
1 large or 2 medium (about 1 pound) sweet potatoes, scrubbed clean
1 tbsp cumin
splash of olive oil (doesn’t have to be extra virgin – you’re cooking with it)
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1/4 cup raisins or dried cranberries
About 2 cups (or more) of arugula
1 green onion, sliced
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1/4 cup tablespoons balsamic, sherry, or red wine vinegar
1 tsp dijon mustard
pinch of salt
Freshly ground black pepper
1/4 cup extra virgin olive oil

Optional: Avocado, pepitas, lime juice, walnuts, diced bell peppers, or anything else you have on hand!

Preheat oven to 425.

Slice the sweet potato into small squares (no need to peel first). Toss in just a small bit of olive oil, the cumin, and salt, put in single layer on cookie sheet (or similar) and put in oven for about 25 minutes or until brown. Stir once or twice so that they brown evenly.

In the meantime, rinse quinoa, place in saucepan and add 2 cups of water. Bring to a boil, reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes.

While they are cooking, put the raisins/cranberries, arugula and green onion into a bowl, and sprinkle with the vinegar, mustard, and salt, then toss to coat (yes, you can just toss it all in there and stir it around). Let sit for a few minutes, then add pepper and olive oil and stir it around again. Add any optional items you would like.

When it’s all ready, plate the salad, spoon some quinoa over it, and toss on the crispy, delicious, hot sweet potato.

And have fun with this … have some fresh herbs on hand? Toss ’em in. Like garlic in your dressing? Toss it in. Don’t have raisins but have apples? Go with that. Enjoy!