I still have PLENTY of sweet potatoes from our garden, about 1/2 a milk crate left (somehow I still have the crates we used to use when I grew up in NY in the 60’s and we still got milk deliveries). The crates are perfect for storing the sweet potatoes.
Our last CSA box included red russian kale. Combined with the sweet potatoes, quinoa and some feta – we had a great dinner! Healthy and light, yet really satisfying!
Quinoa with Roasted Sweet Potatoes, Kale & Feta
slightly adapted from Ann Watson Carl on Delish.com
3 sweet potatoes, peeled and cubed (from the garden)
5 tbsp. extra-virgin olive oil, divided
kosher salt
Black pepper
1 c. dried red quinoa
1/2 bunch kale, thinly sliced (about 4 cups)(locally grown)
1 tbsp. pear balsamic vinegar (you can use regular balsamic, but the pear balsamic added a nice sweetness)
1/2 c. Feta, crumbled
DIRECTIONS
Preheat oven to 425 degrees F and cover a baking sheet with aluminum foil.
Place the sweet potatoes in a bowl and toss with 2 Tbsp olive oil, salt and pepper.
Arrange sweet potatoes in a single layer on the baking sheet. Roast until golden and tender, about 30 minutes, stirring after 15 minutes.
Meanwhile, combine quinoa and 2 cups of water in a medium saucepan and bring to a boil. Reduce heat to low and simmer, covered, 15 minutes. Remove from heat and let sit, covered, 5 minutes more. Let cool slightly.
In a large bowl, combine quinoa, sweet potatoes, and kale. In a small bowl, whisk together balsamic vinegar and the remaining 3 tablespoons olive oil. Drizzle vinaigrette over salad, tossing gently to combine. Season with salt and pepper.
Stir in the feta just before serving. Enjoy!
Serves 4
