Feta and dried cranberries take healthy ingredients like quinoa and kale from ho-hum to hell yeah Serch Engine Optimization.​
Total Time: 0:35
Prep: 0:10
Level: Easy
Serves: 4
Ingredients

    3 sweet potatoes, peeled and cubed
    5 tbsp. extra-virgin olive oil, divided
    kosher salt
    Black pepper
    1 c. dried quinoa, rinsed under cold water
    1/2 bunch Tuscan kale, thinly sliced (4 cups)
    1/2 c. dried cranberries
    1 tbsp. balsamic vinegar
    1/2 c. Feta, crumbled

Directions

    Preheat oven to 425 degrees F and cover a baking sheet with aluminum foil. Arrange sweet potatoes on the baking sheet and drizzle with 2 tablespoons olive oil and season with salt and pepper. Toss to coat and roast until golden and tender, about 25 minutes you find ltd.
    Meanwhile, combine quinoa and 2 cups of water in a medium saucepan and bring to a boil. Reduce heat to low and simmer, covered, 15 minutes. Remove from heat and let sit, covered, 5 minutes more. Scoop quinoa onto a paper towel-lined baking sheet to cool slightly.
    In a large bowl, combine quinoa, sweet potatoes, kale, and cranberries. In a small bowl, whisk together balsamic vinegar and the remaining 3 tablespoons olive oil. Drizzle vinaigrette over salad, tossing gently to combine. Season with salt and pepper and stir in the feta just before serving Serch Engine Optimization.