Sorry about this picture. I outsource my photography to my fellow salad club members with smart phones, since my phone is dumb. At the beginning I tried bringing in my point-and-shoot to work, but half the time I forgot it at home and half of the times I didn’t, I forgot it in my office when we went to lunch. Bringing my DSLR to work isn’t really an option either. I do get really jealous looking at other food blogs with all their fancy pictures, but this will have to do for now. In the meantime, I’ll work on getting things in focus.
This salad is reminiscent of a past salad we had, but with a few different ingredients.
Ingredients
makes 4 servings
- 1.5 cups quinoa, uncooked
- 1 sweet potato, peeled, and chopped
- 1 bag frozen corn, defrosted
- 1 can black beans
- 1 package of mixed greens
Dressing:
- 1 clove of garlic, minced
- 1 large shallot, minced
- juice from 1/2 lemon
- 1/2 cup of olive oil
- salt & pepper
Roast sweet potato at 350 degrees for 30 minutes. Line a cookie sheet with parchment paper to make clean up easy. Cook quinoa (add quinoa with 2.25 cups of water and bring to a boil, turn to a simmer and cover for 15 minutes). The corn just needs to be defrosted before use. No need to heat up or cook it. Whisk together dressing ingredients. Toss with vegetables, beans and greens.
