• 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


  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.


  • 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