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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
Prepare quinoa according to package instructions. Lightly season to taste. Do not oversalt because the feta cheese is salty.
Preheat oven to 425 degrees Fahrenheit. Add sweet potatoes, red onions, and broccoli to a greased baking sheet. Sprinkle with salt and spray with nonstick cooking spray (you can use oil if you prefer). Bake for 25 minutes.
Toss quinoa with olive oil, lemon juice, roasted veggies, feta cubes, and dried cranberries.
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