Moroccan Quinoa Salad with Sweet Potato and Spinach

Name: Moroccan Quinoa Salad with Sweet Potato and Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Contemporary Global Halal Fusion
Ingredients: 1 sweet potato; 0.5 cup almond breeze unsweetened vanilla; 0.25 cup olive oil; 2 tbsp lemon juice; 1 tbsp halal-certified Dijon mustard; 1 garlic clove; 0.25 tsp each salt & freshly ground black pepper; 2 tbsp olive oil; 0.25 tsp each salt & freshly ground black pepper; 2 cup cooked quinoa; 2 cup fresh Baby Spinach; 0.25 cup diced red onion; 0.25 cup sliced dried apricot; 0.25 cup sliced natural almonds; 0.25 cup pomegranate seeds; 2 tbsp chopped fresh cilantro

Potato, quinoa and spinach come together in this salad, fragrant with clove and baked in the oven.

45 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 30 min · 45 min total
Difficulty: medium

1
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.
2
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.
30 min
3
Combine sweet potatoes with quinoa, spinach, onion, apricots, almonds, pomegranate seeds and cilantro.
4
Toss with 1/3 cup dressing. Refrigerate remaining dressing for another use.