Quinoa, Kale, Feta Fantastic with Roasted Sweet Potato

So I know a lot of us struggle with…  well, I’ll be honest, I struggle with having the desire to make dinner constantly during the summer. ESPECIALLY when I’m outside working in the yard or go on a hike and I’m tired from the activity + heat. This recipe, I concocted myself, is fresh, easy to make in bulk and most importantly, delicious!

Quinoa, Kale, Feta Fantastic with Roasted Sweet Potato

Servings: 4, calories 350 each

INGREDIENTS:

  • POTATOES:
    • 1000gm potatoes cubed, with skins on
    • lime juice
    • cinnamon
    • splenda
  • 1 cup dry quinoa cooked
  • 1 large bunch kale, or large bag if you don’t feel like removing from stems
  • 1/2 feta crumbed
  • 3 large tomatoes
  • 3 sprigs of fresh dill
  • balsamic vinegar

DIRECTIONS:

  1. Cube sweet potatoes, dress with lime juice, cinnamon, splenda and toss.  I am pretty liberal with the cinnamon, but the amount is up to you! Bake @ 450 for 1 hr.IMG_6426IMG_6389
  2. Cook quinoa as directed on package (varies with brands), I was able to make the quinoa and potatoes in 1 hr.IMG_6358
  3. Slice onions and place with 1 tbsp olive oil in sauce pan.  Add fresh dill for fragrance, saute until fragrant and onions are light brown in color. IMG_6365
  4. Pull kale from stems, or add from bag directly to onions and 2 tbsp balsamic.  Cook until kale reduces.IMG_6355
  5. Add quinoa to large bowl and top with kale/onion mix.  Finish off with cubed tomatoes and feta. IMG_6369IMG_6379
  6. You can stir in potatoes with each serving, or eat on side.  I found that they were a little mushy when sitting with tomatoes.  Do as you wish, it tastes great either way. Sprinkle with salt and pepper and all that’s left is to grab a fork and get some!

Happy cooking and of course eating, until next time! 😀

 

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