For lunch leftovers this week, I made the Quinoa and Sweet Potato Salad from Mark Bittman's How to Cook Everything Vegetarian. This is one of my absolute favorite recipes, but I'd forgotten about it because I haven't thought to make it in quite a while. When I was making out my dinner schedule/shopping list Friday night, I was thumbing through Bittman's book and came across this recipe again. It's simple, but incredibly delicious! Cooked quinoa, diced sweet potatoes, red bell pepper in a basic balsamic vinaigrette. His recipe calls for you to boil the sweet potatoes - I roast the dices in the oven for better flavor and texture. I also doubled the red bell pepper because they were so deep red and sweet. Then I added some fresh asparagus, cut into inch-long pieces and roasted along with the sweet potatoes. I ate it warm for dinner last night, but it is best served cold the next day. I can't wait for lunch!
Along side, I sauteed shreds of plain old green cabbage in a little bit of canola oil, then added a bit of melted Earth Balance. One of my favorite side dishes. When I was a kid, my mom would boil cabbage and serve it with butter. She and I were the only ones in our house who liked it - more for us! I've tried boiling it myself like she used to do, but I find I prefer the flavor and texture when the cabbage is sauteed.
(NOTE - I recently edited this post because I accidentally said that I used melted butter on my cabbage. Uh, hello - not accurate and certainly not vegan! I used Earth Balance. My bad.)
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