Quinoa with Roasted Sweet Potato and Feta | PCC Natural Markets

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Quinoa with Roasted Sweet Potato and Feta

Serves: 4

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Preheat oven to 425° F.

Place a rimmed baking sheet in the oven for 4 minutes to heat. Toss sweet potatoes, 1 tablespoon oil, salt and pepper in a bowl. Very carefully spread potatoes on the hot baking sheet. Roast until tender and golden, 20 to 25 minutes, shaking the pan once or twice to turn potatoes.

Meanwhile, bring vegetable stock and quinoa to a boil. Cover, reduce heat and simmer for 10 minutes. Turn off heat and let sit for 15 minutes to absorb remaining stock.

Whisk together remaining 3 tablespoons oil, vinegar, honey and mustard in a small bowl; season with salt and pepper. Toss dressing with quinoa and sweet potatoes. Gently fold in feta cheese and mint. Serve warm or at room temperature.

Recipe by Jackie Freeman, PCC Chef

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