December 17, 2017

Sweet Potato Quinoa Salad with Fall Fruits and Curry Candied Walnuts

Quinoa Salad with Fall Fruits and Candied Curry Walnuts


This fall time salad with quinoa and sweet potatoes has a little bit of something for everyone.  I’ve tried several different quinoa dishes, but have never tried cooking with it, so this was more or less an experiment.  I looked up a few quinoa recipes online for some basic ideas, thought of some seasonal ingredients and seasonings that I thought would compliment the flavors best.

It’s actually one of those kick ass vegetarian recipes and deserves to be on the list.  It’s also full on vegan if that fits your diet preferences.

Here are the 12 simple ingredients:

  • Quinoa 1 cup
  • Sweet Potatoes 2 med size
  • Pomegranite Seeds 3/4 cup
  • Persimmons 1 cup cubed
  • Green Onions 1/3 cup chopped up
  • Sweet Maui Onion 1 med-large chopped
  • Walnuts 1/2 cup toasted
  • Sugar about 3 tbspn
  • Curry Powder about 1.5-2 tbspn
  • Vegetable stock 1.5 cups
  • Salt
  • Olive Oil

The Sweet Potatoes

Skin and cube the potatoes.  Put about a tspn of olive oil in a pan and sautee the potatoes for about 10 minutes or until they are soft.

The Quinoa, Maui Onion,  and Vegetable Stock

  • In a big cooking pot, sautee the onions over medium with olive until soft.  About 8 minutes should be fine. 
  • Add the garlic let it sautee for another 1 or 2 minutes. 
  • Add the vegetable stock and quinoa.  Cover and let it cook for about 10 minutes.  Stir it 2 or 3 times during the 10 minutes it cooks.
  • Add the sweet potatoes and let it cook for another five minutes.
  • Put it in a serving bowl.

Curry Candied Walnuts

  • Lightly toast the almonds in a nonstick pan over medium heat.
  • Bring the heat down to low and sprinkle in a tbspn of sugar.  Constantly mix the sugar and walnuts.
  • Mix in another tbspn of sugar while constantly mixing.  Make sure not to let the sugar burn.  In my experience, I always end up using more sugar than I think I’m going to need.
  • If you don’t see a nice layer of liquidated sugar coating your walnuts, add one more tbspn of sugar and keep mixing.
  • When they look nice and sugar coated, sprinkle in your curry and toss/mix it in really well so everything gets a nice layer.

Pomegranite Seeds, Persimmons and Green Onions

Pomegranite Seeds 3/4 cup

Persimmons clean and cube 1 cup

Green Onions clean and chop 1/3 cup

Putting Everything Together

Originally, I thought that if I mixed in the pomegranite seeds too early that the color would bleed and color the rest of the salad.  Maybe I got lucky, but none of the color leaked. 

This salad is great for making ahead of time because it actually tastes best at room temperature or cold. But, use your own discretion when adding the pomegranite seeds because their color usually does spread.

The rest of the ingredients can be mixed together. 

For the first time cooking quinoa, I’m pleased with the results.  There’s still a lot for me to learn about ways to include quinoa in my diet, so if you have any recipes you would like to suggest, please let us know in the comment section down below.

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