Sometimes I feel like the weather affects me more than I want it to. In March here in the Midwest we experienced two weeks of 80-degree weather that was just glorious. Then spring actually hit. It dropped back down and its been rainy with off and on warm days here and there. Everyone kept telling me not to get to attached to that good weather, that winter would be back, but I poo-pooed all those people and had my usual optimistic outlook. I can’t even tell you how many soccer games and baseball practices I have sat at freezing wrapped in blankets or sitting in the car sulking in the rain.
When the seasons change and warmer weather hits, I start craving salads and my big blue soup pot gets put away deeper in the back of my pantry.
But I’ve been confused.
So today, with both of my boys home sick I tried to sort out what my body was craving and I came up with a comforting warm quinoa, lentil, and sweet potato salad with a confetti of fresh arugula from my friend’s garden, red onion, corn, avocado and a tangy lime and red wine vinegar dressing.
There is so much nutrition packed in this salad including a double dose of protein with the quinoa and lentils.
I’ll call this my transition salad. It left me feeling comforted as well as just a little sunny inside. I needed that today.
Recipe~Warm Quinoa Lentil and Sweet Potato Salad
~by Tammy boyd
2 cups cooked Quinoa
1 cup cooked lentils
2 sweet potatoes, peeled
1/2 red onion, diced
1 jalapeno, diced
4 cloves garlic
2 tablespoons extra virgin olive oil
1 cup frozen corn, cooked
1 bunch arugula, chopped
1/2 avocado, diced for each serving
juice of 1 lime
2 tablespoons red wine vinegar
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon dijon mustard
2 teaspoons agave syrup (or honey if you aren’t concerned about it being vegan)
1/4 cup extra virgin olive oil
Cook the quinoa and lentils separately. Peel and roast the sweet potatoes with the EVOO and garlic cloves in a 400 degree oven for 30 minutes, until tender. Add all the rest of the ingredients together and toss with dressing. I like to add my avocado fresh for each serving because I don’t like mine turning brown. Serve warm for a comforting salad, or this will also be perfect as a side dish served cold as well!