Quinoa and Sweet Potato Salad
1 cup dry quinoa
1-1/2 cups vegetable broth
1 large sweet potato, diced (if organic, leave peel on.)
4 tablespoons avocado oil, divided
Black pepper and sea salt, to taste
Several dashes of chili powder, cumin, curry or spice of choice
2 teaspoons lemon juice
Preheat the oven to 375°F.
In a mixing bowl, coat the diced sweet potatoes with 2 tablespoons of oil and the pepper, salt, and spice of choice. Transfer to a sheet pan and roast until crisp, about 20 minutes. Remove from the oven and let cool.
Rinse and drain quinoa 3 times (to remove bitter coating).
Place the quinoa and vegetable broth in a medium saucepan, cover, and bring to a boil over medium heat. Reduce the heat to a very low simmer, and cook until the broth is absorbed, about 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork, transfer to a bowl, and let cool.
In a medium-sized mixing bowl, combine the lemon juice and the remaining 2 tablespoons of oil. Season with salt and pepper. Stir in the roasted sweet potatoes and the quinoa and serve.