If you got any good potluck recipes, bring them on. Strong candidates are those dishes that can be made in advance, transported easily and don’t need to be heated. There’s a new category for ww$ recipes too, so we can have a cookbook if we get a few of them.
Quinoa-Sweet Potato Salad
(serves 2-3)
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup raisins
1/4 cup coarsely chopped pecans
1/2 cup quinoa
1 medium sweet potato
1/2 onion, diced
2 teaspoons grated fresh ginger
At home: Mix olive oil, vinegar, salt, and nutmeg in a leak-proof, screw-top container. Put the raisins and pecans in a zipper-lock plastic bag.
In camp: Rinse the quinoa well, then combine with 3/4 cup water and simmer, covered, for 12 to 15 minutes. Peel and cube sweet potato and place in a separate pot. Cover potato with water and bring to a boil. Slightly reduce heat and cook for 5 minutes or until somewhat tender. Discard the water and combine the sweet potato and the cooked quinoa. Add onion and ginger. Stir in the oil and vinegar mixture and the raisins and pecans. Mix well and cool in a creek or snow bank, or eat warm.
