Sweet Potato & Quinoa Salad

🥘 Ingredients

• almonds
  ⅓ cup
• arugula
  3 c
• avocado
  1 unit
• dijon mustard
  1 tsp
• feta cheese
  ½ cup
• lemon
  1 unit
• olive oil
  3 tbsp
• orange
  1 unit
• pepper
  ½ tsp
• quinoa
  1 c
• salt
  1 tsp
• sweet potatoes
  2 unit
• water
  1½ cups

🍳 Cookware

• small pot
• baking sheet
• medium bowl

1. 

   1

   Preheat oven to 400°F. In a small pot , bring 1½ cups water and a pinch of salt to a boil. Halve lemon and orange . Peel and cut sweet potatoes into ½-inch cubes.

   water: 1½ cups, salt: 1 tsp, lemon: 1 unit, orange: 1 unit, sweet potatoes: 2 unit
2. 2

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

   olive oil: 3 tbsp, pepper: ½ tsp, quinoa: 1 c
3. 

   3

   In a medium bowl , whisk together dijon mustard , juice of half the lemon, 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 tsp
4. 

   4

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

   avocado: 1 unit
5. 

   5

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

   arugula: 3 c, almonds: ⅓ cup, feta cheese: ½ cup