This colorful 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
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:
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.
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.