Moroccan Quinoa Salad With Sweet Potato And Spinach Recipe

Ingredients

1 sweet potato, peeled and chopped

2 tbsp (30 mL) olive oil

1/4 tsp (1 mL) each salt and freshly ground pepper

2 cups (500 mL) cooked quinoa

2 cups (500 mL) fresh baby spinach

1/4 cup (60 mL) diced red onion

1/4 cup (60 mL) sliced dried apricots

1/4 cup (60 mL) sliced natural almonds

1/4 cup (60 mL) pomegranate seeds (arils)

2 tbsp (30 mL) chopped fresh cilantro

1/2 cup (125 mL) Almond Breeze unsweetened vanilla

1/4 cup (60 mL) olive oil

2 tbsp (30 mL) lemon juice

1 tbsp (15 mL) Dijon mustard

1 clove garlic, minced

1/4 tsp (1 mL) each salt and freshly ground pepper

Preheat oven to 400°F (200°C).

To make the dressing, combine Almond Breeze, olive oil, lemon juice, mustard, garlic, salt and pepper in a blender. Blend until smooth.

Toss together sweet potato, olive oil, salt and pepper. Spread on baking sheet.

Bake in oven for about 30 minutes or until fork-tender. Let cool.

Combine sweet potatoes with quinoa, spinach, onion, apricots, almonds, pomegranate seeds and cilantro.