Mexican Sweet Potato Quinoa Salad

This recipe (and photo) is from Good Life Eats, from a guest blogger Allison of Some the Wiser.
 

Ingredients:

• 1 cup uncooked quinoa
• 2 medium sweet potatoes (about 1 pound)
• 1 red bell pepper, cored, and diced
• 3 tablespoons minced green onion
• 1 cup sliced black olives
• 1 avocado, diced
• 1/4 cup extra virgin olive oil
• 2 tablespoons freshly squeezed lime juice
• 1/4 teaspoon chipotle chili powder (or to taste)
• 1/4 cup minced fresh cilantro
• 1/2 cup diced cherry tomatoes for garnish
• salt
• freshly ground pepper

Directions:
Combine quinoa with a large pinch of salt and 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to a gentle simmer. Cook, stirring occasionally until until the grain is tender. If there is some water remaining, carefully strain the quinoa. Let cool slightly.
Meanwhile, peel the sweet potatoes and dice into 1/2 inch or smaller pieces. Cover with water in a medium saucepan, add a pinch of salt, and bring to boil. Cook until tender, approximately 15 minutes. Drain well and cool slightly.
Toss together the potatoes, quinoa, bell pepper, onion, olive, avocado, and cilantro. Whisk the oil, lime juice, and chili powder together then toss the salad with the mixture. Taste and adjust salt and pepper seasonings. Garnish with cilantro and grape tomatoes. Serve warm with tortilla chips.
Note: If you have a baby, six months or older, at home, this makes delicious baby food too! Reserve a small portion of cooked quinoa and cooked sweet potatoes. Puree with one or two tablespoons of milk and serve.
Notes about this recipe:
1. I would get the sweet potatoes started first, and then start the quinoa.
2. I personally LOVE avocados and the black olives and cilantro were yummy too, so next time I'm adding in a 2nd avocado, increasing the black olives to 1 1/4 c, and increasing the cilantro to 1/2 c.
3. I used regular chili powder and I couldn't even taste it. Next time I will be adding about a 1/2 tsp. to see if that takes it up a notch on the flavor scale.
4. We ate this on flour tortillas instead and I thought it was delish this way. I'm sure the chips are good too.
5. I opted for diced fresh tomato instead of the cherry tomatoes. Next time I think I'll make pico de gallo for added flavor.
6. Both my hubby and I felt it needed a little extra something, but we couldn't put our finger on it. So when you make it, let me know what you think and what you would add.