I decided a good option for a starter recipe was one that has ingredients that I am used to and know I enjoy, and this is why I chose the sweet potato quinoa salad. To start the recipe I adjusted a few of the ingredients to my liking, instead of frozen corn I added frozen green beans and also for more vegetable fun I put carrots in. All of the vegetables were combined with quinoa and vegetable broth and then put in the oven. This salad was initially very easy to make, literally just cut and combine everything into a casserole dish raw and then cook, HOWEVER, that was not my situation… It ended up taking over an hour and 45 minutes to cook the salad enough so that the yams were soft and the quinoa had absorbed all the broth and I ended up eventually just giving up since it was 10 pm on a school night. As far as taste, the salad did quite amazing, however, not amazing enough to be worth the over 2-hour prep and cooking time. I think that next time I will try using the frozen corn and maybe experiment a little with the spices until I am satisfied, the volume of salad made was also quite extreme and I think next time I will only make a half portion of the meal. In all, I think I’ll give the recipe 3.5 stars out of 5 since I feel bad judging too early.