Moroccan Quinoa Salad With Sweet Potato And Spinach

• 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
• 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

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.

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

Taken from www.epicurious.com/recipes/member/views/moroccan-quinoa-salad-with-sweet-potato-and-spinach-59639a421f9dc20dd41bce50 (may not work)