As we approach the winter months ahead, we find ourselves pulling fewer vegetables from the ground. We may be saying farewell to some of our favorite summer veggies, but fortunately with a new season brings new produce. From zucchini to roasted sweet potatoes to winter squash, we have the opportunity to make new memories with new heart-warming recipes. And the best news? Starchier veggies are ideal for wine pairings.
In general, lighter more versatile reds are easy to pair with most veggies, as are most whites. But we’ve developed a delicious pairing for your meatless Monday. Our 2012 Viognier offers balanced flavors of honey and tropical fruits with a hint of natural oak and vanilla. Buy a bottle of our white to pair with your meatless Monday cuisine!
Today, we are sharing our Meatless Monday recipe of curried quinoa salad with roasted sweet potatoes, currants and mints. You will fall in love with the minty, sweet cruchiness of this vegetarian meal.
Curried Quinoa Salad with Roasted Sweet Potatoes, Currants and Mint
Ingredients:
1 Cup Dried Quinoa
1 1/2 Cup Water or Chicken Stock
1 Tablespoon Extra Virgin Olive Oil
2 Sweet Potatoes
1/2 Cup Dried Currants
1/4 Cup Chopped Fresh Mint
2 Shallots Minced
1 Carrot, small diced
1 Teaspoon Kosher Salt
1/2 Teaspoon Black Pepper
1 Tablespoon Curry Powder
Method: Place the sweet potatoes on a baking sheet and rub with extra virgin olive oil. Use a pairing knife to make 4 small incisions to allow steam to escape the potato while baking. Bake the potatoes in a preheated oven for 45 minutes or until they are soft enough to put a knife all the way through. Peel the sweet potatoes while they are still warm and chop into bite size chunks.
Mix the extra virgin olive oil and curry powder in a medium sauce pan and toast the curry for 2-3 minutes. Add the water, salt, pepper and quinoa. Bring to a boil. Cover, reduce the heat and simmer for 20 minutes or until the liquid has been absorbed. Remove from the heat. Add all of the other ingredients including the sweet potatoes and then fluff with a fork.
Adjust the seasoning if it needs more salt and pepper. Sometimes the zest and juice of a lime can make a big difference.
This dish is great warm or cold.
Don’t feel like cooking? This dish is currently available on our Farm Table & Wine Bar, Tasting Room Menu.