Quinoa cooked in coconut milk is mixed with harissa-roasted sweet potatoes in this warm and comforting, gluten-free weeknight dinner.
I was a little hesitant to make this, with no previous reviews, but I was pleasantly surprised by how delicious it was. I'm a pretty discriminating cook! Made this with Israeli couscous instead of quinoa, as I thought the texture would be a nice compliment. Liked the combination of flavors; clean, bright taste of the cilantro, creamy saltiness of the feta, spicy sweetness of the sweet potatoes. Yum! - 08 Apr 2018 (Review from Allrecipes US | Canada)