Wildtree Quinoa and Sweet Potato Salad
Ready In: 1 hr
Serves: 4
Ingredients
- 2 sweet potatoes
- 2 tablespoons wildtree natural grapeseed oil (divided)
- 2 teaspoons texmex seasoning (Wildtree California Style Garlic Pepper Blend)
- 2 cups vegetable stock
- 1 cup quinoa
- 1⁄4 cup fresh basil (chopped)
- 1⁄2 cup feta (crumbled)
Directions
- Preheat oven to 425°F.
- Peel the sweet potatoes and cut into ½ inch cubes. Toss in a bowl with 1 tablespoon Grapeseed Oil and California Pepper Blend. Spread on a foil line (or greased) sheet pan. Bake for 25-30 minutes or until tender and starting to brown.
- Meanwhile bring the Vegetable Bouillon and quinoa to a boil. Reduce heat to a simmer, cover, and continue cooking for 15 minutes or until all the liquid has been absorbed and the quinoa is tender.
- Once the quinoa and sweet potato has cooled, combine the two in a large bowl with the remaining 1 tablespoon Grapeseed Oil, basil, and feta.
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