Sweet Potato and Quinoa Salad

water
medium sweet potato, peeled, diced
½ cup Cooked Quinoa
(see Make-Ahead Recipes, pg. 74)
¼ medium red bell pepper, diced
1 Tbsp. chopped raw cashews
2 Tbsp. Citrus Vinaigrette
(see Make-Ahead Recipes, pg. 71)


• Fill bottom of steamer with 2 inches of water; bring to a boil
over high heat. Place sweet potato in top of steamer; steam
for 5 to 7 minutes, or until fork-tender.
• Combine cooked sweet potato, Cooked Quinoa, bell pepper,
and cashews in a medium serving bowl.
• Drizzle with Citrus Vinaigrette; toss gently to blend.
Serve immediately.