Warm Winter Quinoa Salad with Roasted Sweet Potatoes and Red Onions
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Cooking tools:
- Saucepan
- Stove
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
Ingredients
- 1 cup quinoa, such as Pereg (for Passover, use a Passover-certified brand)
- 1 sweet potato, diced
- 2 red onions, cut into wedges
- 1/2 (24-ounce) bag Beleaves Broccoli Florets
- salt, for sprinkling
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 to 2 ounces Ta’amti Feta Cheese, cut into small cubes
- 3 tablespoons dried cranberries
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