Wild Rice and Quinoa Salad with Sweet Potatoes

2 medium sweet potatoes
olive oil
1 c. wild rice
1 c. quinoa
2 cloves garlic
1 Tbls. shredded fresh sage leaves
1 Tbls. shredded fresh oregano leaves
1 lime
2 Tbls. shredded mint
2 green onions, sliced thinly
feta cheese, crumbled, optional

Preheat oven to 400 degrees. Peel and dice sweet potatoes into 1-inch pieces. Spread onto a baking sheet, drizzle with olive oil, add salt and a little pepper and roast for about 20 minutes.

Cook rice according to package, but use olive oil instead of butter if that is what it calls for. Cook quinoa also in accordance with package. Place finished wild rice and quinoa into a bowl. In the pan you used to cook rice, about 3 Tbls. olive oil and sauté garlic, sage and oregano, just for a minute. Pour over rice and quinoa. Add roasted potatoes, chopped mint and onions, a squeeze of fresh lemon juice and mix. Top with feta cheese, optional.

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