Spotlight Recipe: Sweet Potato Quinoa
Make the roasted sweet potatoes the night before and store in the refrigerator for a super-easy prepartino of a nutritious, seasonal lunch.
Rinse and drain quinoa. In a saucepan, combine quinoa, water and a pinch of salt. Bring to a boil, reduce heat, cover and simmer for 15 to 20 minutes, until water is absorbed and quinoa is tender. Once quinoa is cooked, transfer to a large bowl, stir in 1 tablespoon of olive oil and set aside to cool. In a separate bowl combine sweet potato, black beans, corn, bell pepper, scallion and parsley- toss to combine. Combine sweet potato mixture with quinoa; add remaining oil, lemon juice, and feta - season with salt and pepper to taste. Toss and serve chilled or at room temperature.
Preheat oven to 425°F. Cut 2 medium sweet potatoes into half-inch thick fries. Lay on a sheet pan and toss with 1 tablespoon olive or canola oil, salt, and pepper. Bake for 30 to 40 minutes or until golden brown -- turn once half way through roasting.