I can’t believe it is already Labor Day. This summer flew by. However, that means more of my favorite food. No, not pumpkin, although I will share some pumpkin recipes this fall. I mean sweet potatoes! I think I’ve mentioned that sweet potatoes are my favorite food, but if I haven’t, I’m saying it now. Sweet potatoes are my favorite food. I make them sweet or savory depending on my mood.  When I’m feeling savory (and healthy), I make this quinoa salad. I like the versatility of the dish because it is filling enough that a bowl of it is a satisfying meal for lunch or dinner, but you could also use it as a side dish.  After a trip to the Minnesota State Fair this weekend, I may need a detox with this healthy salad. No regrets.

Begin by dicing the sweet potatoes into somewhat large chunks.  I slice the potatoes into pieces that are about 1/2 an inch wide, then cut the slice into quarters.  Pour the olive oil onto the diced sweet potatoes and mix until all of the sweet potatoes are lightly coated in oil.

Add the rosemary to the sweet potatoes and stir the potatoes again.

Bake the potatoes on an ungreased baking sheet in a 375 degree oven for 15 minutes.  You’ll want the potatoes to be a little soft, but firm enough that you can mix them into the quinoa while maintaining their shape. The potatoes are ready when a fork can easily pierce the potato.  While the potatoes are baking, cook the qunioa according to package directions.  An easy method is one part quinoa with two parts water and cooking on low-medium heat.  You’ll see holes in the quinoa and the water will be boiled off when it is cooked.  While the quinoa and sweet potatoes are cooking, sauté the onions, garlic, and peppers in olive oil until the onions are almost translucent. I remove the seeds, but if you want extra spice you can leave the seeds in. Stir the quinoa, sweet potatoes, onion, garlic, and peppers in a medium bowl.

Stir in the  fresh lemon juice, salt, and pepper.  Garnish with fresh rosemary before serving.