The sweet potato is baked in olive oil until crispy and then added to the salad afterwards for additional texture and flavor. The recipe serves four.
Quinoa and Spinach Salad with Sweet Potato Chips
For the salad
1/2 cup quiona
One bunch of fresh spinach
1/2 medium onion, more or less to taste; chopped
One large clove of garlic, very finely chopped
1/2 cup of mushrooms, sliced thinkly - shitake work well
2 tablespoons chopped chives
One medium sweet potato, peeled and very, very thinly sliced
2 teaspoons olive oil
For the poached eggs
1 teaspoon vinegar
2 large, very fresh, eggs; preferably room temperature
Parmesan cheese (optional)
Basil leaves, torn
Fresh ground black pepper
Preparing the sweet potato
1. Bake the sweet potato to make it crisp Place aluminum foil across a large baking sheet. Place the potatoes so there is no overlap and drizzle very lightly with the olive oil (or use an oil spray bottle)
2. Bake at 350 degrees until the potatoes begin to curl slightly. Remove from the oven and grind sea salt over them to taste to help them further crisp and set aside.
Quinoa typically comes with package directions, but the general rule is bring 2 parts water to a boil and add one part quinoa. Stir well, turn down to a simmer and cover with a lid. Immediately remove from heat as soon as the water is absorbed and leave covered.
1. Place a medium frying pan over medium heat, add the olive oil and heat just till warm.
2. Add the onions stir until just translucent. Then add the garlic, mushrooms and spinach. Cook just until the vegetables are tender, being careful not to overcook.
3. Mix the qunioa into the vegetable mixture.
4. Place 1/2 of the mixture onto two plates and garnish with the crispy sweet potato chips
Poaching the eggs
1. Place water in a medium pan to a minimum of 2 inches deep and add the vinegar. Heat until just below a simmer - about 185 degrees.
2. Crack an egg into a small bowl (slightly larger than the egg works well), gently lower the egg into the water. Repeat with the second egg.
3. Watch very careful to see when the white sets and the yolk has cooked to preference. Minimally set yolks works best to allow the most moisture to be mixed in with the salad.
1. Place the egg over the salad.
2. Garnish with chopped chives and add pepper as desired.
3. Parmesan cheese may grated over the top.
4. Drizzle olive oil dressing as desired.