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About the Dish

  • Sweet Potatoes

    Sweet Potatoes

  • Tri-Color Quinoa

    Tri-Color Quinoa

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Dried Tomatoes

    Dried Tomatoes

  • Walnuts

    Walnuts

  • Garlic

    Garlic

  • Arugula

    Arugula

  • Dried Cranberries

    Dried Cranberries

  • Italian Dried Herb Blend

    Italian Dried Herb Blend

  • Lemon

    Lemon

METHOD

1
Heat oven to 400° F.
2
MISE EN PLACE Peel sweet potatoes; cut into 1/4-inch dice. Chop tomatoes. Chop walnuts. Peel and mince garlic. Halve lemon, and juice one half (save the other half for another use).
3
Line a baking pan with foil. Scatter sweet potato on baking pan. Drizzle with 1/2 teaspoon olive oil, and season with 1/4 teaspoon kosher salt. Roast until potatoes are soft and easily pierced with a fork, about 20 minutes.
4
While sweet potatoes cook, in a saucepan over medium heat, warm 1 teaspoon olive oil. Add quinoa and garlic and cook, stirring often, about 30 seconds. Add 1 1/2 cups water and bouillon cube, and stir well. Increase heat to high. Bring to a boil, stir well, and cook 1 minute. Reduce heat to low, cover and cook until liquid is fully absorbed, 15-16 minutes.
5
Transfer quinoa to a large bowl, and fluff with a fork to release steam. Stir tomatoes, walnuts, arugula and cranberries into quinoa. Sprinkle with Italian herb blend. Stir in sweet potatoes and lemon juice.
6
Divide between 2 bowls, and enjoy!