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Parve
Easy
4 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
What do you make for a side that’s not rice or potatoes? You don’t have to only think along the lines of “I have to make a protein and a grain and a vegetable.” And the alternative to rice doesn’t have to be pasta, or barley, or couscous, or any other grain. And the alternative to potatoes doesn’t have to be broccoli or green beans or any roasted veggie or or or. Combine them. Use one dressing to flavor both of them. Add greens to make it bright (this stretches the dish too) and other ingredients to complement. Yes, there’s a time for plain brown rice. But then there’s a time for—let’s call these—“side salads”: salads that really fill you up and take the place of several side dishes at once.
4 to 5 ounces greens
1/4 cup Pereg Quinoa (raw)
1/2 cup hot water, for cooking quinoa
1 sweet potato, peeled and diced
1 red onion, thinly sliced
2 tablespoons sunflower seeds
2 tablespoons Tuscanini Lemon Juice
2 tablespoons Tuscanini Olive Oil
1 teaspoon Haddar Dijon Mustard
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1/2 teaspoon salt
pinch of black pepper
Preheat oven to 425 degrees Fahrenheit. Grease a baking sheet. Spread sweet potatoes and red onion on a baking sheet and bake for 18 to 20 minutes.
Place quinoa in a small pot and add half a cup hot water. Bring to a boil, lower heat, and cover until water is absorbed. I usually use one and a half times water to quinoa, but when I cook small quantities, I use more, otherwise the water will get all absorbed before the grain has had a chance to finish cooking (same with rice).
Whisk together dressing ingredients.
Add greens to a bowl. Top with quinoa, sweet potatoes, red onion, and sunflower seeds. Drizzle dressing over everything and toss to combine well. It might not seem like a lot of dressing, but it will get everywhere and flavor everything.
Photo by Chana Rivky Klein
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