





Lifestyle magazine for the local Black community
December 26, 2014 by Las Vegas Black Image Magazine
Filed under Food
Recipe by CHEF STACEY DOUGAN
Ingredients: Serves 4-6
Preparation:
Preheat oven to 400°F. In a large saucepan, heat 1 tablespoon of the olive oil. Add the quinoa and toast over moderate heat, stirring, for 2 minutes. Add 3 cups of water, season with salt and bring to a boil.
Cover and simmer the quinoa for 15 minutes (or according to directions on the package). Remove from heat and let stand for 10 minutes. Fluff the quinoa, spread it out on a baking sheet and refrigerate until chilled, about 20 minutes.
Meanwhile, on a baking sheet, toss the sweet potatoes with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 25 minutes, stirring once, until golden and softened. Let cool.
In a large bowl, whisk the remaining 6 tablespoons of olive oil with the vinegar; season with salt and pepper. Add the quinoa, sweet potatoes, pomegranate seeds, apples, parsley, onion and greens and toss well. Serve immediately.
www.chefstaceydougan.com • (702) 609-3488 • Email: chefstaceydougan@gmail.com
Twitter: ChefStaceyD • Facebook: Chef Stacey Dougan