Roasted Sweet Potato and Quinoa Salad

• Produce

  • 4 cups Arugula
  • 2 tbsp Red onion
  • 2 Sweet potatoes - about 1 1/2 pounds, medium sized

• Canned Goods

  • 1 Veggie bouillon cube

• Condiments

  • 1/2 tsp Country dijon mustard

• Pasta & Grains

  • 3/4 cup Quinoa - i used white quinoa

• Baking & Spices

  • 8 Of pepper from a pepper mill, twists

• Oils & Vinegars

  • 4 1/2 tbsp Olive oil
  • 1 tbsp White wine vinegar

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 2 oz Feta cheese - diced into cubes

Found on greenvalleykitchen.com

Description

Ingredients

• 2 medium sized sweet potatoes - about 1½ pounds
• 1½ tbs olive oil
• ¾ cup of quinoa - I used white quinoa
• 1 veggie bouillon cube
• 4 cups of arugula - roughly chopped
• ½ cup of pecans - roughly chopped
• 2 oz feta cheese - diced into cubes
• 2 tbs minced red onion
• 3 tbs olive oil
• 1 tbs white wine vinegar
• ½ tsp country dijon mustard
• 8 twists of pepper from a pepper mill

Directions

• Preheat oven to 425 degrees.
• Peel the sweet potatoes, cut up sweet potatoes into 1 inch pieces, toss with 1½ tbs of olive oil and spread evenly on a baking sheet.
• Roast the sweet potatoes in the oven for 20 to 25 minutes. After 10 minutes, stir the sweet potatoes and return to the oven. Cook the sweet potatoes until tender and caramelized.
• While the sweet potatoes are roasting, cook quinoa as per the package instructions. When done, set aside to cool slightly.
• Wash and roughly chop the arugula, mince the red onion, roughly chop the pecans and dice feta.
• Whisk together dressing ingredients.
• Toss roasted sweet potatoes with the warm quinoa and arugula. Add red onion, pecans and feta cheese. Drizzle over dressing and toss gently to combine.