Wildtree Quinoa and Sweet Potato Salad

• 2 sweet potatoes
• 2 tablespoons wildtree natural grapeseed oil (divided)
• 2 teaspoons texmex seasoning (Wildtree California Style Garlic Pepper Blend)
• 2 cups vegetable stock
• 1 cup quinoa
• 14 cup fresh basil (chopped)
• 12 cup feta (crumbled)

1. Preheat oven to 425F.
2. Peel the sweet potatoes and cut into 1/2 inch cubes.
3. Toss in a bowl with 1 tablespoon Grapeseed Oil and California Pepper Blend.
4. Spread on a foil line (or greased) sheet pan.
5. Bake for 25-30 minutes or until tender and starting to brown.
6. Meanwhile bring the Vegetable Bouillon and quinoa to a boil.
7. Reduce heat to a simmer, cover, and continue cooking for 15 minutes or until all the liquid has been absorbed and the quinoa is tender.
8. Once the quinoa and sweet potato has cooled, combine the two in a large bowl with the remaining 1 tablespoon Grapeseed Oil, basil, and feta.

sweet potatoes, oil, texmex seasoning, vegetable stock, quinoa, fresh basil, feta

Taken from www.food.com/recipe/wildtree-quinoa-and-sweet-potato-salad-521558 (may not work)