Rainbow Quinoa Energy Salad

• 1 cup Quinoa
• 3 cups Sweet Potatoes, Peeled, Cut Into Cubes
• Olive, Canola, Or Sunflower Oil, As Needed
• 2 whole Large Onions, Chopped
• 4 cloves Garlic, Chopped
• 3 whole Bell Peppers, Chopped
• 5 leaves Lettuce Chopped
• 100 grams Dried Sweetened Cranberries
• Salt And White Pepper, To Taste

1. Place quinoa in hot water and boil until it is ready (approximately 20 minutes but I recommend you look at your quinoa brand's instructions). Once ready, drain and let quinoa cool. Season to taste with salt and white pepper.
2. If you have 2 pots, while quinoa is cooking, boil sweet potatoes in another pot. If not, boil the sweet potatoes after quinoa is done. You want to boil the sweet potatoes until they are soft enough to easily pierce with a fork. Drain, let cool, and season to taste.
3. Meanwhile, pour some oil in a pan and saute onion and garlic. When onion starts to turn golden, add bell pepper and cook for a few minutes. Season to taste with salt and white pepper.
4. Place lettuce and cranberries in a bowl. Add quinoa, sweet potatoes, and sauteed vegetables.
5. This dish is best served cold. It will keep for a few hours at room temperautre, or for a few days in the refrigerator.

quinoa, sweet potatoes, olive, onions, garlic, bell peppers, cranberries, salt

Taken from tastykitchen.com/recipes/salads/rainbow-quinoa-energy-salad/ (may not work)