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Tri Color Quinoa Salad


Recipe and photography by Angie Gouchenour 

Serves 4

1 ½ cup (medium) uncooked sweet potato – peeled and cubed small

1 teaspoon coconut oil

¼ teaspoon salt

¼ cup pecans – roughly chopped

¼ teaspoon ground cinnamon

¼ cup unsweetened dried cranberries

1 cup uncooked tri color quinoa - Rinsed

½ cube Not Chick’N Cube

1 1/3 cup water


After peeling the sweet potato cut it into small matchsticks and then cube the matchsticks. (Try to keep the pieces as uniform as possible so they cook evenly.)

Cover the pieces of sweet potatoes with cold water in a medium bowl and place in the refrigerator for 30 minutes

After 30 minutes heat a fry pan on the stove over medium heat with the coconut oil

Drain the potatoes and pat them dry

Toss the potatoes in the heated oil and using a spoon completely coat them with the oil and sprinkle with the salt

Cook the potatoes for 10 minutes, or until tender and browned, stirring occasionally so that they don’t burn

Add your chopped pecans to the pan and cook for 5 more minutes

Remove the pan from the heat and sprinkle with cinnamon, add the dried cranberries, and stir together to coat

In a medium pan combine rinsed tri color quinoa, Not Chkn Cube, and water

Bring to a boil

Cover the pan with a tight-fitting lid and reduce to a simmer

Simmer the quinoa for 14 minutes (Keep an eye on the quinoa. If you simmer to quickly it will burn to the bottom of the pan)

After 14 minutes remove the pan from the heat, leave the lid on, and allow to steam for 10 minutes

Once the quinoa is cooked you add the quinoa to the sweet potato, pecan, and cranberry mix

Serve immediately, or allow to cool before serving


You can cook both the sweet potatoes and quinoa simultaneously if you would like to.

If you do not want to use Not Chick’N Cubes you can use vegetable broth or stock in place of the water.

This salad is tasty both hot and cold.

The salad can be stored in a sealed container, in the fridge, for 5-7 days.

242 Calories Per Serving

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