Quinoa & Sweet Potato Salad


Ingredients (Serves 4)

1 cup quinoa
2 cups water (use Imagine no-chicken broth or vegetable stock instead to add more flavor)
2 TBL olive oil
1 medium brown onion, finely chopped
2 cloves garlic, pressed through garlic press
1 1/2 cups sweet potatoes, chopped
1 tsp cumin
2 handfuls of fresh baby spinach leaves
2 TBL lemon juice
1 TBL Braggs or tamari
1 TBL maple syrup
1/4 cup sliced almonds (can use chopped nuts, like almonds, walnuts or pecans)
salt and pepper to taste

1 medium red bell pepper, core removed and chopped adds more color and crunch (Optional)

Add water and quinoa to medium saucepan and stir.

Bring to a boil, then cover and reduce heat to low and simmer for 15 minutes.

Fluff with a fork and set aside to cool.

Heat oil and add in onion, garlic, and sweet potatoes and sauté, in a large skillet on medium heat, until sweet potatoes are tender but firm to the bite.

Add cumin (if using bell pepper, add in now) and saute for 2 minutes then set aside.

Toast nuts in a small saucepan over medium to low heat until toasty brown, about 8-10 minutes, shaking the pan to evenly toast all pieces.

Whisk together the lemon juice, Braggs and maple syrup in a large bowl.

Add spinach leaves and toss to coat.

Add in quinoa, sweet potato mixture, and nuts and stir gently to combine; salt and pepper to taste.

Serve warm or chilled.


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