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Weekly Featured Recipe

Sweet Potato Quinoa Salad
Vegetarian, Gluten-free, Yields 3 servings


1 large sweet potato, peeled and cut into medium cubes
2 tablespoons olive oil, divided
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
1 teaspoon ground cinnamon
1 cup cooked quinoa
3 cups baby arugula
1 small red onion, sliced thin
1/2 cup walnuts, roughly chopped
1/2 cup raisins
1 tablespoon dark balsamic vinegar


Preheat oven to 400 degrees. Toss the diced sweet potato in 1 tablespoon olive oil, salt, and pepper. Spread onto a baking sheet in one even layer. Roast for approximately 1 hour, or until potatoes are soft and beginning to brown. Remove from oven, dust with cinnamon and cool completely. While potatoes are cooling, toss together quinoa, arugula, onion, walnuts and raisins. Top with cooled potatoes. Drizzle with remaining olive oil and balsamic vinegar.

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