Ingredients
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2 large sweet potatoes
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4 tbsp olive oil, divided
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1 1/2 cups Nature's Promise® organic tricolor quinoa
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1/2 small red onion
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1/4 cup red wine vinegar
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2 tsp sugar
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4 oz gorgonzola
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2 tbsp chopped parsley
Steps
1
Preheat oven to 425°F. Peel and cut the sweet potatoes into ½-inch chunks. Toss with 1 tbsp oil. Season with salt and pepper. Spread onto a foil-lined baking sheet. Roast 20–25 min., until tender, flipping halfway through.
2
Meanwhile, cook the quinoa according to package directions. Cut the onion into thin rounds. In a medium microwave-safe bowl, combine the vinegar, sugar, and ¼ cup water. Microwave 1 min., until hot. Stir in onions and set aside.
3
When quinoa is cooked, toss with remaining 3 tbsp oil and roasted sweet potatoes. Season with salt and pepper to taste. Transfer to a large serving platter.
4
Break up the gorgonzola and arrange on top. Drain the onions, pat dry with paper towels, and sprinkle on top, along with the parsley.
