Moroccan Quinoa Salad with Sweet Potato and Spinach

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.

Moroccan Quinoa Salad with Sweet Potato and Spinach

Prep time: 15 minutes

Cook time: 30 minutes

Serves: 4

Ingredients:

Salad:

  • 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

Dressing:

  • 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

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.

Nutrition facts per 1/4 recipe: Calories 370, fat 25g, cholesterol 0mg, sodium 440mg, carbohydrates 31g, fibre 5g, sugars 9g, protein 6g.

Source: (NC) www.newscanada.com

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