quinoa cooked in vegetable stock is the base for this hearty dinner. Cinnamon, garlic and rosemary are added to sweet potato and then roasted.  Chick peas, edamame, and red onion are marinated with lime, olive oil, and fresh herbs as an addition.  Carrots are shredded and left fresh and undressed.

To Reheat: reheat quinoa and sweet potato and add to a bowl.  Garnish with shredded carrots, chick pea salad and finish withQa generous drizzle of the peanut sauce