This is an AMAZING and DELICIOUS salad that will satisfy with its beauty as well as nourish you within. It makes a gorgeous and impressive presentation and will wow even your non-vegan friends! Seriously, this is one of those knockout salads they'd pay $15 for at a fancy bistro and not even realize it's vegan until midway through.The flavors are sweet and savory and tangy all at once and with so much variety on the plate no two forkfuls are ever exactly the same. I'm always looking for new ways to include the superfoods quinoa and sweet potatoes and they pair deliciously here with the limas and golden raisins atop a bed of baby spinach. A sweet italian dressing drizzled just after plating coats each bite. Serve with a whole grain roll or cracker accompaniment and at room temperature. So good.........I'm so proud of this one!
LORRIE'S POWERHOUSE SALAD
1 cup quinoa, cooked to package directions
1 cup cooked lima beans
2 medium sweet potatoes, cooked, cooled, peeled and cubed
1/2 cup olive oil
1/4 cup rice vinegar (red wine vinegar or apple cider vinegar would work too)
2 cloves of garlic, minced
1 TBS. natural sugar
1/4 tsp. salt
1/8 tsp. black pepper
3-4 cups fresh baby spinach
1 cup golden raisins
1/4 cup thinly slices red onion
Cook quinoa, sweet potatoes, and limas (do I need to say separately??) and bring all to room temperature.
Mix olive oil, vinegar, garlic, sugar, salt and pepper in a dressing cruet or blender. (This seems like a good time to plug my Ninja!! Super blender - I should call this Ninja Dressing!)
On each of 4 salad plates arrange one-fourth of the spinach. In each quarter of the plates place one-fourth each of the quinoa, limas, diced sweet potatoes and golden raisins (see photo.) Add sliced red onion in the center. Give the dressing a good shake and drizzle over the salads. Serve immediately!
