| 16 | 30 | 432 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 2 |
| 3 cup | Lettuce, romaine (chopped) |
| 1 medium potato | Sweet potato (cubed) |
| 1 tbsp | Olive Oil, Extra Virgin |
| 1/4 tsp | Sea Salt |
| 1 dash | Black pepper |
| 1/4 tsp | Garlic powder |
| 1/2 tsp | Cinnamon |
| 1/4 cup | Quinoa, uncooked |
| 2 tbsp | Walnuts (pieces) |
| 2 tbsp | Feta cheese (crumbled) |
| 2 tbsp | Olive Oil, Extra Virgin (dressing) |
| 1 1/2 tbsp | Apple cider vinegar (dressing) |
| 2 tsp | Dijon mustard (dressing) |
| 2 tsp | Honey (dressing) |
| 1/4 tsp | Sea Salt (dressing) |
| 1 dash | Black pepper (dressing) |
Cook the quinoa according to package directions, and set aside.
Preheat the oven to 425F. Place the cubed sweet potatoes (skin on or off) in a bowl, add the olive oil, salt, pepper, garlic powder and cinnamon, and mix well until thoroughly coated. Arrange the sweet potatoes on a baking sheet and bake for 20-25 minutes.
To prepare the dressing, mix all of the dressing ingredients together in a small bowl and set aside.
In a large bowl, add the chopped romaine lettuce, quinoa, walnuts, sweet potatoes, and dressing, and mix well. Serve and top with feta cheese.
| Grain | 1.1 |
| Meat Alternative | 0.2 |
| Milk Alternative | 0.2 |
| Vegetables | 2.3 |
