INGREDIENTS
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14 ounces sweet potatoes, peeled and cut into 1-inch cubes
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2 tsp. salt
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2 Tbsp. olive oil, plus more as needed
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8 ounces cremini or shiitake mushrooms, stems discarded, tops cleaned and coarsely chopped
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1/2 cup walnuts, coarsely chopped
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2 large shallots, finely chopped
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2 tsp. soy sauce, plus more to taste
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2 garlic cloves, minced
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2 tsp. sherry vinegar, plus more to taste
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1 cup cooked quinoa
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Freshly ground black pepper
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1/4 cup cilantro and flat-leaf parsley, finely chopped