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

Name: Roasted Sweet Potatoes with Quinoa, Kale, Dried Cranberries, and Feta
Prep time: 15 min
Total time: 40 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

By Anna Watson CarlPublished: Sep 25, 2015

roasted sweet potatoes with quinoa, kale, dried cranberries, and feta

ANNA WATSON CARL

Yields:

Prep Time:

15 mins

Total Time:

40 mins

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Feta and dried cranberries take healthy ingredients like quinoa and kale from ho-hum to hell yeah.

Ingredients

Directions

1. Step 1Preheat 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. Step 2Meanwhile, 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. Step 3In 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.