Roasted Sweet Potato Asparagus Salad makes an excellent addition to your open-fire cooking repertoire, either as a side for your favorite grilled meat, or as the main course of a light lunch or dinner. However you choose to serve it, it’s sure to be a favorite that you will want to try again and again.
11/2 cups Red quinoa
3 cups Water
2 Small Sweet Potatoes, halved lengthwise
1 Bundle Asparagus
1 Bunch Lacinato kale
1 Log Goat’s cheese, chèvre
1/3 cup Walnuts
5 Tbs Olive oil
2 Lemons, juiced
Salt & Pepper to flavor
Add the quinoa and water to a medium-sized pot over your Smoke Less Fire Pit, cover and bring to a boil. Turn the heat down slightly and allow to cook for about 10 min or until you can see the little ‘tails’ of each grain.
Scoop the quinoa into a large salad bowl and drizzle with half the lemon juice and olive oil. Place the sweet potatoes skin down on the grill and rotate every 5-6min depending on the heat of the fire.
Add the asparagus to the grill after 15min. When they become vibrant green (after 5-10 minutes of grilling time), remove from grill and chop them up. Once the sweet potatoes feel somewhat squishy to the touch, remove from grill and chop.
Remove the stems of the kale and thinly shred the remainder, massaging it as you place it in the salad bowl. Add the sweet potatoes and asparagus.
Pour the remainder of the olive oil and lemon juice over, salt & pepper and give it a toss.
Crumble the chèvre over the top, add the walnuts and enjoy!