Roasted Sweet Potato, Endive & Quinoa Salad

Ingredients

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

Instructions

1. Preheat oven to 350 degrees.  Toss sweet potato cubes with olive oil, onion and smoked paprika. Roast until tender, about 30 minutes, stirring occasionally.
2. Whisk together lime juice, honey, cilantro and olive oil. Toss cooled quinoa with endive and dressing. Top with roasted sweet potatoes.

Wine Suggestion: Chardonnay