I created this quick summer Grilled Sweet Corn, Apple & Quinoa Salad after a summer cookout we had a few weeks ago. Sweet apples and grilled sweet corn balance the robust flavor of the red quinoa.
2-3 medium sized sweet potatoes, washed and rinsed
4 tablespoons minced garlic (use minced garlic from a jar)
4 tablespoons extra virgin olive oil
¼ cup brown sugar
sea salt & cracked black pepper to taste
Pre-heat oven to 425 degree F. Coat a medium cookie sheet with canola spray. Set aside.
Cut potatoes length-wise into medium size wedges.
In a large mixing bowl, toss potatoes with minced garlic, olive oil, salt and black pepper making sure to coat well.
Transfer potatoes to cookie sheet spreading them out into one layer.
Roast potatoes, turning them halfway through cook time.
When 5 minutes are remaining in cook time, remove potatoes and set oven to a HI broil. Sprinkle potatoes with brown sugar and place pan back into the oven to crisp.