chelsea'srecipes

        Preheat the oven to 350 degrees

        Cook the quinoa in 2 cups of water as you would cook rice, about twenty minutes

        Chop the sweet potatoes into small squares, about a half inch each. Coat with a tiny bit of olive oil, salt  and pepper, and spread out on a baking sheet or in a large frying pan and roast in the oven until the           potatoes are soft on the inside and slightly crispy on the outside

        Toss all the ingredients and dress with the oil and vinegar.

        Note: dress only as much of the salad as you would like to eat in a given sitting. The remainder of the salad will keep  for days, so long as it is not dressed before consuming.