ANOUTHER SALAD FOR THE SOUP KITCHEN ENJOY DAN:

QUINOA SALAD WITH SWEET POTATOES FOR THE SOUP KITCHEN by CHEF DAN:
Serves 20

INGREDIENTS:

3 cups quinoa
4 sweet potatoes, peeled
2 tablespoons butter
5 cups chicken broth
2 red bell pepper
2 onions, diced
1 cup sour raspberries
2 (15oz) black beans
3 cups corn
1 cup lemon juice
1 cup red wine vinegar
3 tablespoons chili powder
1 cup cherry tomatoes, halved
1 bunch fresh cilantro

DIRECTIONS:

1. Bring 3 quarts of water to a boil.
2. Add peeled sweet potatoes and cook about 20 minutes
3. Let cool and dice.
4. Rinse the quinoa thoroughly under cold water and drain.
5. Melt butter in a stock pot over medium-heat.
6. Stir in quinoa and cook until the quinoa is lightly toasted, about 2-3 minutes.
7. Pour in the chicken broth, bring to a boil. Reduce heat to low, and simmer until the grain appears soft and translucent and the germ ring will be visible along the outside edge of the grain, about 10-12 minutes.
8. In a large bowl mix together, sweet potato, sour raspberries, bell peppers, onion, black beans, corn cilantro, lemon juice, chili powder, and red wine vinegar,
9. Lightly stir in quinoa.
10. Season with salt and pepper.
11. Chill 30 minutes before serving.

ENJOY DAN: BOB-APPETITE!!