Sweet Potato & Quinoa Salad

🥘 Ingredients

• Dijon mustard
  1 jar
• almonds
  2 oz
• arugula
  4 oz
• avocado
  2 unit
• feta cheese
  1 c
• lemon
  1 unit
• olive oil
  2 tbsp
• orange
  2 unit
• pepper
• quinoa
  1.5 c
• salt
• sweet potatoes
  24 oz

🍳 Cookware

• small pot
• baking sheet
• medium bowl

1. 

   1

   Wash and dry all produce. Preheat the oven to 400 degrees. In a small pot , bring 1½ cups salted water to a boil the orange and lemon . Peel and cut the sweet potatoes into ½-inch cubes.

   orange: 2 unit, lemon: 1 unit, sweet potatoes: 24 oz
2. 2

   Roast the sweet potatoes and cook the quinoa: Toss the sweet potato cubes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper . Place in the oven for ⏱️ 20 minutes to ⏱️ 25 minutes , until golden brown and tender. Once boiling, add the quinoa to the water, cover, and reduce to a simmer for ⏱️ 15 minutes to ⏱️ 20 minutes , until tender.

   olive oil: 2 tbsp, salt, pepper, quinoa: 1.5 c
3. 

   3

   In a medium bowl , whisk together Dijon mustard , the juice of half the lemon, the juice of half the orange, and a large drizzle of olive oil. Season with salt and pepper. TIP: You can peel and chop the remaining orange and add it to the salad in step 5, if desired!

   Dijon mustard: 1 jar
4. 

   4

   Halve, pit, and peel the avocado , then thinly slice.

   avocado: 2 unit
5. 

   5

   Plate the quinoa and drizzle with half the dressing. Toss the arugula with the remaining dressing (to taste) and plate on top of the quinoa. Top with the roasted sweet potatoes, avocado, almonds , and feta cheese . Enjoy!

   arugula: 4 oz, almonds: 2 oz, feta cheese: 1 c