Wildtree Quinoa and Sweet Potato Salad

1. 1

   Preheat oven to 425F.

2. 2

   Peel the sweet potatoes and cut into 1/2 inch cubes.

3. 3

   Toss in a bowl with 1 tablespoon Grapeseed Oil and California Pepper Blend.

4. 4

   Spread on a foil line (or greased) sheet pan.

5. 5

   Bake for 25-30 minutes or until tender and starting to brown.

6. 6

   Meanwhile bring the Vegetable Bouillon and quinoa to a boil.

7. 7

   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.

8. 8

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.