Moroccan Quinoa Salad With Sweet Potato And Spinach
From infoforyourlife 6 years ago
- 45 to make
- Serves 4
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.
Ingredients
- • 1 sweet potato, peeled and chopped shopping list
- • 2 tbsp (30 mL) olive oil shopping list
- • 1/4 tsp (1 mL) each salt and freshly ground pepper shopping list
- • 2 cups (500 mL) cooked quinoa shopping list
- • 2 cups (500 mL) fresh baby spinach shopping list
- • 1/4 cup (60 mL) diced red onion shopping list
- • 1/4 cup (60 mL) sliced dried apricots shopping list
- • 1/4 cup (60 mL) sliced natural almonds shopping list
- • 1/4 cup (60 mL) pomegranate seeds (arils) shopping list
- • 2 tbsp (30 mL) chopped fresh cilantro shopping list
- • 1/2 cup (125 mL) almond Breeze unsweetened vanilla shopping list
- • 1/4 cup (60 mL) olive oil shopping list
- • 2 tbsp (30 mL) lemon juice shopping list
- • 1 tbsp (15 mL) Dijon mustard shopping list
- • 1 clove garlic, minced shopping list
- • 1/4 tsp (1 mL) each salt and freshly ground pepper shopping list
How to make it
- 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.
People Who Like This Dish 1
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