Sweet Potato Salad with Apple and Avocado

Yummy salad!  Got a little funky the next day, so you might either plan to eat it all right away.  (Two people could eat this is a main-dish salad.)

1 lb sweet potatoes, peeled and cut into 1/2-inch cubes (about 1 large sweet potato)
1 c frozen corn
1/4 c unsalted hulled pumpkin seeds or pepitas (*I used pine nuts)
1 medium red or green apple, diced (1 cup)
1/2 small onion, finely chopped (1/2 cup)
1/4 c chopped cilantro
2 tbsp. olive oil
1/2 avocado, finely diced

1.  Place sweet potatoes in large saucepan, and cover with water.  Bring to a boil, and cook 3 minutes.  Add corn, and cook 1-2 minutes more, or until potatoes are tender.  Drain in colander and rinse under cold water to cool.  Drain well.

2.  Toast seeds in dry skillet over med-high heat 3-4 minutes, or until they begin to pop.  Cool on plate.

3.  Combine apple, onion, cilantro, and lime juice in large below.  Stir in sweet potatoes, corn, and oil; add salt and pepper to taste.  Stir in avocado and toasted pumpkin seeds just before serving.

Source:  Vegetarian Times presents Healing Foods Cookbook (2011)

Nutrional info: (for 6 servings)
179 calories
3 g protein
9 g total fat (1 g sat fat)
23 g carb
0 mg chol
117 mg sod
4 g fiber
8 g sugars

Quinoa Salad with Orange-Cumin Vinaigrette

We had this last night, and it was yummy!  It kept well for leftovers, too.  I found this is Vegetarian Times presents Healing Foods Cookbook (2011)

1/3 c. sliced almonds (*I used Almond Accents Sea Salt & Cracked Pepper sliced almond)
1 c. quinoa, rinsed through a mesh strainer until the water runs clear, and drained
1/4 tsp. salt
1/3 c. dried apricots, diced small (*I used dried cherries, already on hand)
1/3 c. raisins (*I used currants, already on hand)
1/3 c. fresh orange juice (about 1 large orange)
1 shallot, finely chopped (2 tbsp.) (*I used red onion)
2 tbsp. chopped cilantro
2 tbsp. chopped fresh mint
2 tbsp. chopped fresh parsley
1 tbsp. grated orange zest
1/2 tsp. ground cumin
1/2 tsp. ground coriander
2 tbsp. olive oil
2 oranges, peeled, sections cut from membranes

1.  Toast the almonds in a dry skillet or toaster oven for 4-5 minutes or until pale brown and fragrant, stirring often.

2.  Boil 2 cups water in a medium saucepan.  Add quinoa and salt, reduce heat to medium-low, and simmer 15 minutes, or until tender and most of water is absorbed.  Drain (if needed); transfer quinoa to large bowl.  Toss with apricots and raisins.

3.  Whisk together orange juice, shallot, parsley, cilantro, mint, orange zest, cumin, and coriander.  Whisk in oil.  Pour dressing over quinoa, and toss to coat.  Garnish with oranges and almonds.

I'll include the nutritional info:  for 4 servings:
383 cal
9 g prot
14 g total fat (2 sat)
61 g carb
0 mg chol
161 mg sod
7 g fiber
22 g sugars