Sweetcrisp Quinoa

Sweetcrisp Quinoa

Makes about 4-1/2 cups

• 1 cup uncooked quinoa, rinsed
• 1 medium honeycrisp apple, rinsed (or whatever type you've got)
• 1 medium sweet potato
• 1 tsp olive oil
• 1 tbsp balsamic vinegar
• 2 tsp whole grain Dijon mustard
• 2 tsp agave nectar (could substitute maple syrup)
• a dash each of garlic powder, onion powder, and ground ginger
• salt and pepper, to taste

Combine quinoa and 2 cups of water in a pot and bring to a boil, then turn the heat to low and cover. Allow to cook for about 15 minutes or until the water is absorbed and the germ has separated from the seed. While the quinoa is cooking, wash the sweet potato and poke holes in the skin with a fork. Pop it in the microwave over a paper towel and nuke for four minutes. Allow to cool for a few minutes once time is up. Cut the cooked sweet potato in half with a sharp knife. The idea is to not smush the sweet potato, so cut it like an avocado: in half, then make crisscross cuts in each half, then pull the skin from the back. Core and cut the apple into small pieces. To make the dressing, combine olive oil, balsamic vinegar, Dijon mustard, agave nectar, garlic powder, onion powder, and ground ginger. Stir well. Once the quinoa is done, combine it with the apples and sweet potato in a large bowl. Add the dressing and toss thoroughly.