Moroccan Quinoa Salad With Sweet Potato And Spinach

• 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

1. Preheat oven to 400u0b0F (200u0b0C).
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.

sweet potato, almond breeze, olive oil, lemon juice, mustard, garlic, salt, olive oil, salt, quinoa, spinach, red onion, apricot, natural almonds, pomegranate seeds, fresh cilantro

Taken from www.food.com/recipe/moroccan-quinoa-salad-with-sweet-potato-and-spinach-531661 (may not work)