Ingredients

• 1 medium sweet potato, diced
• 3 cups baby spinach
• ½ cup cranberries
• ¼ cup walnuts, toasted
• ¼ cup crumbled goat cheese
• 1 cup quinoa
• 1 3/4 cup chicken stock<
• olive oil
• salt and pepper

Directions

1. Prepare Quinoa according to package directions. (Helpful: Review this article from the Kitchn on how to make fluffy quinoa) Use chicken stock instead of water to add flavor. Cool completely.
2. White quinoa is cooking, add a few drizzles of olive oil to a sauté pan and place over medium heat. Add diced sweet potato and sauté until tender, about 10-12 minutes. Add spinach to the pan for the last 1-2 minutes to wilt. Remove from pan and let cool.
3. In the same pan add walnuts. Toast for a few minutes on low heat – careful not to burn! Remove from pan and let cool.
4. Add all of the cooled ingredients along with the cranberries, goat cheese, a little salt and a little pepper, and gently mix.

Substitutions

• In place of sweet potato, use butternut squash
• In place of cranberries, use beets, apples,
• In place of spinach, use kale (chopped and spine removed) or baby kale
• In place of goat cheese, use feta
• In place of walnuts, use pecans, pine nuts, sliced almonds, or cashews