Judy V's Lightened Up Chickpea, Quinoa, And Sweet Potato Salad

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 3 tablespoons balsamic vinegar
• 1 tablespoon dijon mustard
• 1 teaspoon honey
• 2 garlic cloves
• 1 teaspoon black pepper, divided
• 1 tablespoon extra virgin olive oil
• 1/2 cup quinoa, uncooked
• 1 1/2 cups sweet potatoes, cubed
• 1/2 teaspoon sea salt
• 2 cups canned chick-peas
• 1 carrot, grated
• 1 red pepper, diced
• 1/4 cup sunflower seeds, toasted
• 1 cup spinach, chopped
• 1/2 cup parsley, chopped
• 2 ounces reduced-fat feta cheese

Recipe

• 1 combine vinegar, dijon, honey, garlic, pepper, and 1.5 tsp oil in a food processor or blender and blend until smooth. set aside.
• 2 bring quinoa and 3/4 cup cold water in a medium saucepan and bring to a boil. cover, reduce heat to low and simmer for 15 minutes or until tender. remove from heat, let stand 5 minutes, then fluff with a fork. set aside to cool.
• 3 toss sweet potatoes with remaining 1.5 tsp oil, 1/2 tsp pepper, and salt. spread on a baking sheet coated with cooking spray. roast in a 350 degree oven until just tender, about 20 minutes. set aside to cool.
• 4 combine chickpeas, carrots, red pepper, sunflower seeds, spinach, parsley, feta, and cooled quinoa and sweet potatoes in a large bowl. pour dressing over the ingredients and toss gently to combine.