MOROCCAN QUINOA SALAD WITH SWEET POTATO AND SPINACH

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Moroccan Quinoa Salad with Sweet Potato and Spinach image

Number Of Ingredients 16

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

Steps:

  • 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.

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