FERMENTED SEAWEED SALAD WITH ROASTED SWEET POTATO, QUINOA, ARUGULA AND GRAPEFRUIT VINAIGRETTE RECIPE

A nourishing recipe made with year-round ingredients, and best enjoyed when arugula is fresh and peppery, this easy recipe is the perfect lunch or lite dinner. 

INGREDIENTS: RECIPE FOR 4

• 1 1/2 Cups Atlantic Sea Farms Fermented Seaweed Salad
• 2 Cups prepared and cooled Quinoa (follow instructions on Quinoa packaging)
• 4 Cups Arugula
• 1 Medium Sweet Potato, peeled, and cut into 1” pieces
• Juice and pulp from 1/2 of medium sized grapefruit. Section the fruit from other half and reserve.
• 1 Lemon
• 2 Tablespoons Extra Virgin Olive Oil for dressing, 2 tablespoons for cooking sweet potato
• 1/2 Cup fresh herbs like parsley, cilantro, basil or your choice 
• Salt to taste

INSTRUCTIONS

-Heat grill to medium-high
-Place cut sweet potato on sheet of tinfoil, drizzle with about 2 tablespoons of olive oil and a pinch of salt. Neatly wrap with foil, flip packet and neatly wrap with another sheet to make air tight.
-Place packet on grill and close lid. Cook for 5-8 minutes, flip, repeat and check potatoes for tenderness. If still hard, repeat cooking cycle. Remove from grill and allow packet to cool then open.
-For vinaigrette, cut grapefruit in half along the mid section, squeeze juice and pulp into small mixing bowl. Add 2 tablespoons of olive oil, juice from one lemon and salt to taste.
-Mix 1 tablespoon of vinaigrette with quinoa and 1/2 cup of Fermented Seaweed Salad. Toss lightly with arugula and divide between 4 bowls or plates.
-Garnish each with sweet potato, sectioned grapefruit, remaining Fermented Seaweed Salad, herbs and drizzle with vinaigrette.

Recipe by Brett Cary
Photography by Natalya DeSena