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Summit, NJ, 07901
908-380-0644
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Belgian Endive with Quinoa and Roasted Sweet Potatoes

November 17, 2014 May Fridel
Belgian Endive with Quinoa and Sweet Potatoes

Serves: 6-8

Procedure

  1. Preheat the oven to 400°

  2. Cut the sweet potatoes into ¼” cubes.

  3. Combine sea salt, pepper, and curry powder for spice mix. Add canola oil and 1 tsp. of spice mix to sweet potatoes and toss.

  4. Roast in the oven for 15 minutes.

  5. After removing from oven, set aside to cool.

Ingredients

For Roasted Sweet Potatoes:
2 medium Sweet Potatoes
2 tbsp Olive Oil
½ tsp sea salt
½ tsp pepper
2 tsp Keralan Curry

For Quinoa:
1 cup of water
¼ tsp sea salt
½ cup Red Quinoa 

For Marinade:
1/4 cup dried cranberries
1 tbsp apple cider vinegar
1 tbsp olive oil
2 tbsp toasted pumpkin seeds
1 tbsp finely chopped chives

Print Recipe
In Appetizer, Mediterranean Tags healthy, grains, hearty, thanksgiving menu, moroccan keralan recipe
← Tahiri: A One Pot DishPeach Chutney →

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