- 1 sweet potato (medium)
- 1/2 cup quinoa (I used red but any other color is fine)
- 1 cup water
- 2 tablespoons fresh basil
- 1 tablespoon olive oil
- 1/4 cup feta
PER SERVING *
|Calories340Calories from Fat120|
|% DAILY VALUE*|
|Calories from Fat120|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Debbie T. 7 Nov 2017
Tastes as good as I imagined. I wish I had cooked the quinoa in chicken broth to add flavor. I added about 6 little mission figs minced up...I know, I hate when people go off script, but that's the only change I made, and it was just the little sweet surprise that made it right for me. That with the feta and basil gave a real mediterranean profile. I let all the ingredients cool off before I combined them, so as not to smooge up the feta. Thank you!
Katie H. 30 Aug 2017
Super tasty! I used a lower temp for about 20 minutes. The feta/sweet potato combo is so savory and yummy. :)
Rollie M. 10 Dec 2016
So easy to make and an explosion of different wonderful flavors in your mouth. I did squeeze a little lemon juice onto it before I served it.
Nate H. 3 Aug 2016
Needed a dressing of some sort so we whipped one up it helped the quinoa bind so you're not chasing it around the plate and added a lot more flavor
Laura H. 4 Jun 2016
Delicious Yummly Would make again We had it with delicious sticky chicken! Fresh and extremely healthy !
Evelina Vazgyte 17 May 2016
It was so good! First i thought that just a little pinch of salt only when roasting sweet potatoes will make this dish bland. But actually it was full of flavor so yum and tasty and also healthy! Definitely making this again