Quinoa and Purple Sweet Potato Salad.

Happy Friday! I’m thrilled the temp is supposed to reach 40 degrees today {allegedly…} I’m excited for the weekend, especially to attend my first Chicago Food Bloggers event, a brunch showcase at Public House. I’ll be reporting back next week.

Today, I have a new warm salad to share. A few months ago K and I tried purple sweet potatoes for the first time and I have to tell you, they are delicious. I can’t get over how gorgeous they are sliced and roasted. Why did it take me so long to find these beauties?

Interestingly, I discovered this type of sweet potato has only been available since 2006. The potatoes are actually patented under the name Stokes Purple by a North Carolina sweet potato farmer. A woman gave him a basket of the purple potatoes and he grew them into a crop. Mysterious, right? I think most grocery stores carry the Stokes Purple these days, or you can buy online {<–affiliate link}.

Stokes Purple potatoes have a slightly different flavor than ‘regular’ sweet potatoes, and end up nice and crispy in the oven. My preferred way to eat these potatoes is to slice them into cubes and roast at 375 degrees for about 25 minutes, with salt/pepper and a splash of extra virgin olive oil. I have been thinking about how to make a warm salad incorporating roasted purple potatoes for weeks, and it finally happened last night.

I paired the purple potatoes with a few of my favorite things – quinoa, arugula, grape tomatoes, roasted brussel sprouts, and avocado. The more the merrier in this bowl.

Quinoa and Purple Sweet Potato Salad
Serves two.

Ingredients~
2 small purple sweet potatoes {Stokes Purple!}
2 handfuls arugula
1 cup grape tomatoes {sliced in half}
1 cup shredded chicken {I used rotisserie}
1 cup brussel sprouts {sliced into quarters}
1/3 cup dry quinoa
2/3 cup chicken broth
1/2 an avocado
4 teaspoons extra virgin olive oil
Salt and black pepper, to taste

Lemon vinaigrette~
2 teaspoons dijon mustard
1 Tablespoon extra virgin olive oil
Juice of 1/2 a lemon
Lemon zest
A few dashs salt
1/4 teaspoon black pepper

How to~ 

• Cook quinoa according to package directions.
• While quinoa is cooking, wash and cut the potatoes into cubes. Toss with 2 teaspoons oil and salt and pepper. Roast at 375 degrees for 25 minutes. Shake the pan halfway through.
• Slice brussel sprouts into quarters. Toss with 2 teaspoons oil, salt and pepper. Roast at 375 degrees for 20 minutes. Shake the pan halfway through.
• Slice the tomatoes, shred the rotisserie chicken, and put into a bowl with arugula.
• Prepare the lemon vinaigrette – whisk all ingredients until combined.
• Add the quinoa, purple potatoes, and brussel sprouts and pour over the vinaigrette. 
• Top each serving with 1/4 of an avocado, sliced.