Ingredients:
| 3 cups | quinoa (red and white mix) |
| 6 cups | water |
| 1 whole | sweet potato, peeled & diced into ½ inch cubes |
| 1 half | red onion, thinly sliced |
| 1 tbsp | garlic salt |
| 1 tbsp | olive oil |
| 2 cups | mushrooms (oyster or button) |
| 1 tbsp | rosemary, chopped |
| 2 cups | baby beet greens |
| 8 oz | chevre |
Directions:
Add water and quinoa to rice cooker and turn on. Quinoa is ready when water is fully evaporated.
Coat sweet potatoes with half cup of balsamic dressing and 1 tbsp of garlic salt. Lay out on half of a sheet pan. Bake for 15 minutes at 400°F. Sweet potatoes should be browned and crispy.
Mix onions and mushrooms with 2 tbsp of oil and rosemary. Sauté in large skillet over medium fire for 10-12 minutes. Final mushrooms and onions should be crispy and darkened.
Assemble cooked sweet potatoes, mushroom mixture into quinoa. Mix in goat cheese, garlic salt and 1 tbsp of olive oil.
When fully mixed, add baby beet greens on top.
Balsamic Yogurt Dressing:
| ½ cup | plain yogurt |
| ½ cup | canola oil |
| 3 tsp | balsamic vinegar |
| 1 tsp | freshly squeezed lemon juice |
| ½ tsp | Dijon mustard |
| ½ tsp | sea salt (or to taste) |
| ¼ tsp | freshly ground black pepper (or to taste) |
Place all ingredients in a bowl and whisk vigorously to combine.
The mixture may separate as it stands; whisk before serving to restore consistency.
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