Name: Roasted Sweet Potatoes with Quinoa, Kale, Dried Cranberries, and Feta
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 3 sweet potatoes, peeled and cubed -; 5 tbsp. extra-virgin olive oil, divided -; Kosher salt -; Freshly ground black pepper -; 1 c. dried quinoa, rinsed under cold water -; 1/2 bunch Tuscan kale, thinly sliced -; 1/2 c. dried cranberries -; 1 tbsp. balsamic vinegar -; 1/2 c. crumbled feta -

Roasted Sweet Potatoes with Quinoa, Kale, Dried Cranberries, and Feta

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Sweet Potatoes with Quinoa, Kale, Dried Cranberries, and Feta

1. 3 sweet potatoes, peeled and cubed -

2. 5 tbsp. extra-virgin olive oil, divided -

3. Kosher salt -

4. Freshly ground black pepper -

5. 1 c. dried quinoa, rinsed under cold water -

6. 1/2 bunch Tuscan kale, thinly sliced -

7. 1/2 c. dried cranberries -

8. 1 tbsp. balsamic vinegar -

9. 1/2 c. crumbled feta -

How to cook deliciously - Roasted Sweet Potatoes with Quinoa, Kale, Dried Cranberries, and Feta

1. Stage

Preheat oven to 425° and cover a baking sheet with aluminum foil. Arrange sweet potatoes on the baking sheet, then drizzle with 2 tablespoons olive oil and season with salt and pepper. Toss to coat and roast until golden and tender, about 25 minutes.

2. Stage

Meanwhile, combine quinoa and 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat and simmer, covered, 15 minutes. Remove from heat and let sit, covered, 5 minutes more. Scoop quinoa onto a paper towel-lined baking sheet to cool slightly.

3. Stage

In a large bowl, combine quinoa, sweet potatoes, kale, and cranberries. In a small bowl, whisk together balsamic vinegar and remaining 3 tablespoons olive oil. Drizzle vinaigrette over salad, tossing gently to combine. Season with salt and pepper and stir in feta just before serving.