Moroccan Quinoa Salad With Sweet Potato And Spinach - cooking recipe

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

Preparation

Preheat oven to 400\u00b0F (200\u00b0C).
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.