Ingredients
2
medium sweet potatoes, peeled, cut into 1/2-inch cubes (4 cups)
1
to 2 tablespoons harissa chili paste
1
tablespoon olive oil
1/2
teaspoon salt
1/2
cup gluten-free crumbled feta cheese (2 oz)
1/4
cup chopped fresh parsley
Finely grated peel of 1 medium lemon (2 to 3 teaspoons)
1/2
cup uncooked quinoa, rinsed
2
teaspoons olive oil
6
gluten-free corn tortillas, heated as directed on package
1/2
cup Greek Fat Free plain yogurt
Preparation
Heat oven to 425°F. In medium bowl, toss Potato Filling ingredients, coating pieces evenly. Arrange on ungreased large cookie sheet. Bake 25 minutes; stir. Bake 15 to 20 minutes longer or until golden brown and crispy.
Meanwhile, mix Herbed Salad ingredients, stirring well; set aside. In 2-quart saucepan, heat 2 cups water to boiling. Add quinoa; cook 10 minutes. Drain well. Arrange on another ungreased cookie sheet; toss with 2 teaspoons oil. Place cookie sheet of quinoa in oven with sweet potatoes during last 10 minutes of bake time to toast lightly, stirring once.
Fill each tortilla with potato filling, salad, a dollop of yogurt and 1 tablespoon toasted quinoa.
