Quinoa Sweet-Potato Salad| 5.6.14
Today I’m super excited to introduce you guys to the first Guest Blogger for #TheMayChallenge, Madison Mayberry Hofmeyer! Madison is a food editor by day who runs the food & lifestyle blog Espresso and Cream in her free time. She’s super sweet and a lot of fun to follow on Twitter, Instagram or Pinterest! I asked her if she would be willing to do a guest post for a recipe that could be made in less than 30-minutes and packed for healthy lunches throughout the week. She definitely delivered with this Quinoa-Sweet Potato Salad recipe! I can’t wait to try it myself. Be sure to visit Espresso and Cream for more healthy recipes. Enjoy! (P.S. If you’re interested in guest blogging during the month of May, please drop me an email).
Hi, Thyme is Honey readers! My name is Madison and I’m so excited Dani asked for me to post during #TheMayChallenge!
Since my husband and I both work full time, eating healthy takes a little more effort but we both agree it’s worth it. For both health and financial purposes, my husband and I take our lunch to work practically every day. It’s not always easy to plan ahead and have something balanced for both of us to eat day after day, but I’ve found a little advanced planning goes a long way.
This Quinoa-Sweet Potato Salad is one of my new favorite recipes for weekday lunches. It’s incredibly easy to throw together and doesn’t contain a bunch of specialty ingredients, meaning it can be put together at a moment’s notice. I like to make a double batch of this salad, divide it between to-go containers and store the salad in the refrigerator for quick meals throughout the week.
QUINOA-SWEET POTATO SALAD
4 cups lightly salted water
2 cups quinoa (I used a mix of red and white quinoa)
2 teaspoons olive oil
1 medium peeled and cooked sweet potato, cubed
2 oz feta cheese, crumbled (I used a tomato-basil feta)
1/3 cup toasted walnuts
1/3 cup golden raisins
Bring 4 cups of lightly salted water to boiling. Add quinoa to water. Cover and reduce heat to simmer. Cook 15 to 20 minutes or until quinoa is cooked and fluffy. Drizzle with olive oil. Toss to coat.
In large bowl, toss together the quinoa, sweet potato, feta cheese, walnuts and raisins. Serve warm or refrigerate and serve chilled.
TIP: Divide quinoa into 4 portions for lunches throughout the week. This recipe will last for a week in the refrigerator tightly covered.
Fat: 17 g
Protein: 17 g
Dietary Fiber: 8 g
Sodium: 190 mg
Carbs: 77 g