High in fiber, protein, vitamins, and taste, this recipe is a winner! A delicious combination of spinach, sweet potatoes, quinoa, and dried cherries sprinkled with feta cheese and a tasty balsamic dressing makes this a recipe you will make over and over.
3 sweet potatoes, cubed
5 T extra-virgin olive oil
1 C quinoa, cooked
2 C fresh spinach
1/2 C Benjamin Twiggs Dried Cherries or Benjamin Twiggs Unsweetened Dried Cherries
1 T balsamic vinegar
1/2 C feta, crumbled
salt and pepper
Preheat oven to 425° and cover a baking sheet with aluminum foil. Arrange sweet potatoes on the baking sheet and drizzle with 2 T olive oil. Mix well so all of the sweet potatoes are covered in the oil. Salt and pepper. Roast in oven for 25 minutes.
While sweet potatoes are roasting, chop spinach into small pieces and set aside.
Prepare quinoa as directed on package. Scoop cooked quinoa onto a paper towel to cool and dry.
When sweet potatoes are cooked, scoop into a large bowl. Place spinach onto the same cookie sheet in a single layer, and put into the oven for 3-5 minutes until just wilted.
Add quinoa, dried cherries, and spinach into the sweet potato bowl.
In a small bowl, combine 3 T olive oil and balsamic vinegar, whisk well. Pour over the sweet potato mixture and mix well. Season with salt and pepper and add feta just before serving.