Moroccan Quinoa Salad With Sweet Potato and Spinach

Submitted by Mary Jenny

"This colourful take on a classic quinoa salad is the perfect dish for your next summer get together. It's easy to make in the kitchen and is a healthy alternative to your usual barbecue sides."

 

• Ready In: 45mins
• Ingredients: 16
• Serves: 4

ingredients

• 1 sweet potato, peeled and chopped
• 1⁄2 cup almond breeze unsweetened vanilla
• 1⁄4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 garlic clove, minced
• 1⁄4 teaspoon each salt & freshly ground black pepper
• 2 tablespoons olive oil
• 1⁄4 teaspoon each salt & freshly ground black pepper
• 2 cups cooked quinoa
• 2 cups fresh Baby Spinach
• 1⁄4 cup diced red onion
• 1⁄4 cup sliced dried apricot
• 1⁄4 cup sliced natural almonds
• 1⁄4 cup pomegranate seeds (arils)
• 2 tablespoons chopped fresh cilantro

directions

1. Preheat oven to 400°F (200°C).
2. To make the dressing, combine Almond Breeze, olive oil, lemon juice, mustard, garlic, salt and pepper in a blender. Blend until smooth.
3. Toss together sweet potato, olive oil, salt and pepper. Spread on baking sheet.
4. Bake in oven for about 30 minutes or until fork-tender. Let cool.
5. Combine sweet potatoes with quinoa, spinach, onion, apricots, almonds, pomegranate seeds and cilantro.
6. Toss with 1/3 cup dressing. Refrigerate remaining dressing for another use.