With my birthday on a Monday, I chose to make my birthday a weekend long celebration since my Mondays tend to be a bit busy (plus it’s Valentine’s Day- so that’s a pain.)  The problem with having a weekend celebration is that I tend to go overboard on the amount of junk food I eat and by day 3 (I had Friday off) I’m ready to eat something that makes me feel good.

I’ve been craving quinoa for a while now and this meal came about out of a lack of not wanting to go to the store- I looked around and soon stumbled upon sweet potatoes, basil, and feta.  Sounded like a good combination to me!

I love being able to toss a few simple ingredients together and end up with a healthy and delicious meal with minimal effort.

I think my body will thank me after the massive amount of pizza I consumed yesterday!  Be sure to come back tomorrow and check out my birthday post- I made one heck of a delicious cake (also the reason I was craving something a little more healthy!)  There is also an equal exchange giveaway!

Sweet Potato and Quinoa Salad
Author: 
Recipe type: Vegetarian Main Course
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 medium sweet potato
  • ½ cup quinoa (I used red but any other color is fine)
  • 1 cup water
  • 2 tablespoons fresh basil
  • 1 tablespoon olive oil
  • ¼ cup feta
  • salt and pepper
Instructions
  1. Pre-heat oven to 425˚. Peel and dice sweet potato into ½” cubes. Toss with ½ tablespoon of olive oil and a pinch of salt and pepper. Place on a baking tray (I usually put my veggies on tin foil to avoid having to scrape them off the tray.) Bake for 24-35 minutes until sweet potatoes and tender and just beginning to brown.
  2. While the sweet potato is in the oven, rinse quinoa and place in a pot with the measure water. Bring to a boil, reduce to a simmer, cover, and let cook for 15 minutes.
  3. Once sweet potato is roasted and quinoa is done, julienne the basil and combine with feta. Toss everything together and stir in the remaining ½ tablespoon of olive oil. Top with a pinch more of basil.

 

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