Quinoa Sweet Potato Salad
Prep Time: 00:15
Cook Time: 00:40
2 Large sweet potatoes, rinsed and diced into small chunks
1 cup of quinoa
5 - 10 eggs
2 cups arugula
1/2 red or a few stems of green onion, diced
4 oz of feta or goat cheese
1/2 cup balsamic vinegar
1 cup + tbsp olive oil
1/4 maple syrup
2 tbsp dijon mustard
3 tsp salt
1 tsp pepper
1 tsp baking soda
1Preheat the oven to 400.
2Spray a 13x9" pan and add diced sweet potatoes. Toss in 1 tsp salt and 1 tbsp olive oil. Bake for 30 minutes, flipping halfway through.
3In one small saucepan, bring 2 cups of water to boil. Add 1 tsp salt and 1 cup quinoa. Reduce to a low simmer, cover and let it cook for 15-20 minutes. Remove and let stand for 5 minutes. Fluff with a fork.
4In another small saucepan, bring about 4 cups of water to boil (should be about an inch and a half of water in the pan. Add 1 tsp salt and 1 tsp baking powder. Using a slotted spoon, gently lower eggs into the water. Boil for 9 minutes (soft boiled eggs) or 13 minutes (hard boiled eggs). Rinse thoroughly with cold water to stop the cooking. Peel eggs and set aside.
5Set out five containers.
6Add to each container: 1/5 baked sweet potatoes, 1/5 quinoa, 1/2 cup arugula, 1/8 cup diced onion, 1 oz cheese, and 1-2 eggs, depending on your preference.
7In a mason jar or small container, combine balsamic vinegar, 1/4 cup olive oil, 1/4 cup maple syrup, 2 tbsp Dijon, 1 tsp salt, and 1 tsp pepper. Shake vigorously.
8Before eating, dice your eggs and top with dressing to taste.
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