Greek Quinoa Salad with Roasted Sweet Potato

This is one of my go to recipes when I want leftovers and want something that tastes great or even better the next couple of days! It makes a large bowl so is easy to portion out for meal prep for those busy weeks or is great salad to bring to any pot luck dinner! The roasted sweet potato adds just the right amount of sweetness.

Serves 4-6

The Ingredients

• 1/3 cup (225G) Quinoa

• 1 large or 2 medium sweet potatoes peeled and cut into 1/2" cubes

• 1 Tbsp olive oil

• 1/2 tsp salt

• 1/2 tsp pepper

• 1/2 tsp dried oregano

• 1/2 red onion diced into 1/2" pieces

• 4 mini or 1 large cucumber cut into 1/4" rounds (or half moons if using a large cucumber)

• 1 pint cherry tomatoes halved

• 1 cup pitted kalamata olives

• 1 cup crumbled feta cheese

• 1/2 cup Greek dressing your choice + extra for drizzling over the servings

Directions

1. Preheat oven to 400 degrees

2. Line a baking sheet with parchment paper

3. Toss the diced sweet potato cubes in a large bowl with the olive oil, salt, pepper, and oregano. Spread evening in a single layer on the baking sheet. Bake 20-30 min until tender. Once done, let cool to room temperature

4. Meanwhile cook the quinoa per the package directions. Once done transfer to a large bowl and let cool to room temperature.

5. Prep all the remaining ingredients

6. Once the sweet potato is cooled mix everything together in the large bowl with the cooled quinoa and toss with the Greek dressing of your choice.

7. Divide onto plates for serving and drizzle with desired amount of extra Greek dressing

Sexy tip: This salad is super adaptable and you can easily swap butternut squash for the sweet potato and/or farrow for the quinoa to mix things up each time you make it