Judy V's Lightened up Chickpea, Quinoa, and Sweet Potato Salad
- Combine vinegar, dijon, honey, garlic, pepper, and 1.5 tsp oil in a food processor or blender and blend until smooth. Set aside.
- Bring quinoa and 3/4 cup cold water in a medium saucepan and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes or until tender. Remove from heat, let stand 5 minutes, then fluff with a fork. Set aside to cool.
- Toss sweet potatoes with remaining 1.5 tsp oil, 1/2 tsp pepper, and salt. Spread on a baking sheet coated with cooking spray. Roast in a 350 degree oven until just tender, about 20 minutes. Set aside to cool.
- Combine chickpeas, carrots, red pepper, sunflower seeds, spinach, parsley, feta, and cooled quinoa and sweet potatoes in a large bowl. Pour dressing over the ingredients and toss gently to combine.