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
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.
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