Composed Sweet Potato, Quinoa, and Corn Salad

Composed Sweet Potato, Quinoa, and Corn Salad

This colorful main dish salad featuring sweet potato, quinoa, and corn is simple to prepare, yet has a festive “company’s coming” look. It makes a bountiful accompaniment to vegan quesadillas. If you can cook the sweet potatoes and quinoa ahead of time, this will come together in a flash when you want to serve it. Photos by Evan Atlas.   Serves: 6 2 medium-large sweet potatoes 2 cups cooked and cooled quinoa (use red, tan, or tricolor quinoa; start with 3/4 cup uncooked) 2 cups cooked fresh or thawed frozen corn kernels 2 scallions, thinly sliced 1/4 cup chopped fresh parsley or cilantro, or more, to taste Several fresh oregano leaves, finely chopped, or 1 teaspoon dried Natural bottled vinaigrette, or homemade Basic Vinaigrette, as needed Juice of 1/2 to 1 lime (2 to 4 tablespoons), to taste Salt and freshly ground pepper to taste Baby arugula or mixed baby greens, as needed 1/2 cup black olives, preferably cured and pitted 1 cup red or yellow cherry tomatoes, halved Scrub or peel the sweet potatoes and cut into 3/4-inch chunks. Place in a large saucepan with about an inch of water. Cover and steam over medium heat, stirring occasionally, until done but still firm, about 8 to […]

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