Quinoa and Wild Rice Salad with Sweet Potatoes, Feta, and Sumac
A fresh and herby quinoa and wild rice salad with roasted sweet potatoes, feta, and sumac.
Yield: 4-6 servings
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 7 tbsp olive oil
  • salt and black pepper, to taste
  • 1 cup mixed basmati and wild rice
  • 1 cup quinoa
  • 4 garlic cloves, thinly sliced
  • 3 tbsp shredded sage leaves
  • 3 tbsp roughly chopped fresh oregano
  • 1-2 tbsp dried sumac
  • 6 tbsp shredded mint
  • 4 scallions, green parts only, thinly sliced
  • 1 tsp lemon juice
  • 6 oz feta, crumbled
  1. Heat oven to 400F. Toss the sweet potatoes with 3 tbsp of the olive oil and spread on a parchment-lined baking sheet. Season to taste with salt and black pepper. Roast for 20-25 minutes, or until tender.
  2. Meanwhile, cook the basmati and wild rice blend as instructed on the package. Drain.
  3. Rinse the quinoa to remove any bitter resin. Place it in a pan with boiling water and simmer for 9 minutes. Drain well. Once dry, transfer to a large serving bowl along with the cooked rice.
  4. Pour the remaining 4 tbsp of olive oil into a small frying pan and heat over medium heat. Add the garlic and fry it until it turns golden, about 30 seconds. Add in the sage and oregano. Stir for a minute, taking care not to burn it. Pour over the rice and quinoa.
  5. Add the sweet potatoes, sumac, mint, scallions, lemon juice, and feta to the bowl with the quinoa mixture. Toss together gently. Season to taste with salt and black pepper. Serve warm or at room temperature.
Recipe from Ottolenghi Plenty
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/03/quinoa-wild-rice-salad-sweet-potatoes-feta-sumac.html