Ingredients
Scale
- 2C cooked quinoa (or 1 cup uncooked)
- 1 large sweet potato, chopped into 1 inch squares
- 1/2 red onion, finely diced
- 1 clove of garlic
- 1t salt
- ½t pepper
- 1T Penzey’s Mural of Flavor
- 2T olive oil
- 1/4C balsamic vinegar
- optional: feta
Instructions
- Begin by preheating your oven to 400F. Then, line a baking sheet with tin foil and grease with 2T olive oil.
- Then, chop your vegetables and place on baking sheet. Season with salt, pepper, garlic, and mural of flavor.
- Bake for about 35 minutes.
- Then, place cooked veggies into a large bowl and add quinoa. Mix. Add in ¼C of balsamic vinegar and mix again. For extra flavor you can add additional salt and pepper.