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Keen on Quinoa
Issue: 2016/09 - September
There are few things that can warm you up better during those first chilly nights of September than a warm bowl of quinoa with sweet potatoes, topped with a subtle hint of dressing and just the right amount of pumpkin seed crunch.
The ingredient amounts of this recipe aren’t fixed – choose as much or as little of any ingredient as you’d like, which makes it especially convenient to prepare this dish for a few different people, like picky
family members.
This warm and nourishing, protein-rich bowl can be served warm or cold. Using warm quinoa and sweet potatoes, while keeping the rest of the ingredients cold, tastes the best but serving it salad-style is great, too. You can choose a few different dressings for the bowl, which will make it taste different every time!
To roast sweet potatoes, quarter them first, then put in a preheated 400-degree oven for about 40 minutes, turning the potatoes
once halfway.
Quinoa, Sweet Potato and Feta Bowl Recipe
Serves Four
Ingredients:
2 cups Cooked Quinoa (prepare according to package’s instructions.)
2 cups Roasted Sweet Potatoes
2 Chopped Cucumbers
1-2 Sliced Avocados
1/2 cup-1 cup Crumbled Feta Cheese
1-2 cups Baby Kale Leaves
1/2 cup Chopped Parsley
1/4 cup Raw Pumpkin Seeds
Dressing of choice (olive oil+lemon juice is the easiest one), salt and pepper
Directions:
Arrange all ingredients in bowls and pour the dressing over everything.
