Roasted Sweet Potato, Endive & Quinoa Salad
1 medium sweet potato, peeled and cut into ¼” cubes
1 tbsp. olive oil
1 small onion, sliced
1 tbsp. smoked paprika
2 tbsp. lime juice
1 tbsp. honey
2 tbsp. olive oil
¼ cup cilantro
1 cup quinoa, cooked
3 California endive, cut across into ½” pieces
- Preheat oven to 350 degrees. Toss sweet potato cubes with olive oil, onion and smoked paprika. Roast until tender, about 30 minutes, stirring occasionally.
- Whisk together lime juice, honey, cilantro and olive oil. Toss cooled quinoa with endive and dressing. Top with roasted sweet potatoes.
Wine Suggestion: Chardonnay