Cooking Instructions
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Step 1
In a small saucepan combine the
Quinoa (1 cup)
and
Water (2 cups)
. Bring to a rolling boil.
Step 2
Reduce the heat to a simmer and cover the pot with a lid. Cook for 15 minutes.
Step 3
While the quinoa is cooking heat
Olive Oil (1 Tbsp)
in a nonstick skillet over medium heat. Add in the
Frozen Sweet Potatoes (1 pckg)
,
Garlic Powder (1/2 tsp)
,
Smoked Paprika (1/2 tsp)
, and
Kosher Salt (1/2 tsp)
. Cook for 7-8 minutes covered with a lid. Stirring occasionally.
Step 4
To make the feta sauce, in a bowl whisk together the
Mayonnaise (1/2 cup)
,
Garlic Powder (1/4 tsp)
, 2 Tbsp of
Lemon Juice (1)
, and
Crumbled Feta Cheese (2 Tbsp)
until well combined.
Step 5
Remove the lid from the sweet potatoes and add in the remaining
Olive Oil (1 Tbsp)
. Stir it around for 1 minute until the sweet potatoes are well coated. Then remove the pan from the heat.
Step 6
Once the quinoa is done cooking, remove the lid and fluff it up with a fork.
Step 7
Divide the quinoa among four bowls or plates. Top each with an equal amount of sweet potato,
Cannellini White Kidney Beans (1 can)
, and
Rotisserie Chicken (1)
. Drizzle some of the feta sauce over the top and sprinkle with
Scallions (to taste)
, if desired.
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