Sweet Potato, Avocado and Quinoa Salad with Goat Cheese

We seem to be on a sweet potato/goat cheese theme ;-) The tastes together are my favorites right now.

I also had avocado that I wanted to use, so when I came across this recipe, I knew we had to try it.

The couple of changes I made were to use a quinoa/sprouted wild rice mix I have. I left out the garlic salt (because I had none) but topped everything with a black lava sea salt.

This was AMAZING!!!!! I think it may be my all time favorite salad!! I wasn't sure how it was going to turn out because the quinoa was still warm, but when the avocado and goat cheese mixed with it, it because a creamy mix and so decadent. I am pretty sure I will be making this again for lunch tomorrow ;-)

Quinoa with Roasted Sweet Potatoes, Avocado & Goat Cheese

1 cup dry quinoa/wild rice mixture
1 large sweet potato, cubed
3 tsp olive oil
1/2 tsp dried sage
1 avocado, cubed
3 ounces crumbled goat cheese
Freshly ground pepper to taste

1. Preheat the oven to 400 F. Combine the sweet potatoes, olive oil, and sage in a medium bowl and toss until covered.

2. Roast for 30 or so minutes, stirring every 10 minutes. While the potatoes are cooking, cook the quinoa according to directions (1 cup quinoa, 13/4 cup water. Bring to boil and simmer for 15 minutes until tender)

3. Combine the cooked quinoa, avocado cubes, goat cheese and roaster potatoes. Toss to combine and serve immediately

Servings: 4