1⁄4 cup extra-virgin olive oil
3⁄4 cup uncooked white or red quinoa
1 large sweet potato (about 12 ounces), peeled and cut into 1⁄2-inch cubes
2 tablespoons balsamic vinegar
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
6 cups arugula, preferably baby arugula
2 medium red-skinned pears, cored and thinly sliced
1⁄2 medium red onion, sliced into thin half-moons
1⁄2 cup packed fresh Italian flat-leaf parsley leaves, roughly chopped
1⁄4 cup packed fresh mint leaves, preferably spearmint leaves, roughly chopped
Position the rack in the center of the oven and heat the oven to 400°F.
Warm 1 tablespoon of the oil in a medium saucepan set over medium heat.
Add the quinoa and cook, stirring often, until lightly toasted, about 2 minutes.
Pour in 11⁄2 cups water, raise to high heat, and bring to a boil.
Cover, reduce to low heat, and simmer slowly until the water has been absorbed, about 15 minutes.
Remove from the heat and set aside, covered, for 10 minutes.
Fluff with a fork, spread on a large plate, and refrigerate for at least 30 minutes or up to 4 hours.
Toss the sweet potato cubes with 1 tablespoon of the olive oil on a large rimmed baking sheet.
Bake until golden brown, stirring once, about 30 minutes.
Cool on the baking sheet for 20 to 30 minutes.
Whisk the remaining 2 tablespoons of oil with the vinegar, salt, and pepper in a large salad bowl.
Add the arugula, pears, onion, parsley, and mint, as well as the chilled quinoa and sweet potatoes.
Toss gently but well to serve.
The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.Learn More