Salad- Chickpea, Quinoa and Roasted Yam Salad

By á-849

This is absolutely amazing!!

Ingredients

• Dressing
• 3 TBSP white balsamic vinegar
• 1 TBSP dijon
• 1 TSP honey
• 2 cloves of garlic, minced
• 1/2 TSP pepper
• 1/2 cup of olive oil *** I thought this was too much, so I added 1/4 cup
• Salad
• 1/2 cup quinoa
• 1 1/2 cups yams, peeled & cut into 1/2 inch cubes
• 1 TBSP olive oil
• 1/2 TSP pepper
• 1/2 TSP salt
• 2- 14oz cans chickpeas, rinsed & drained
• 1 carrot, peeled & grated
• 1 red pepper, diced
• 1/2 cup sunflower seeds, toasted
• 1 cup spinach, chopped
• 1/2 cup parsley, chopped
• 1/2 cup feta, crumbled
• I increased the quinoa to 1 cup & only used 1 can of chickpeas Method

Preparation

Step 1

*** I increased the quinoa to 1 cup & only used 1 can of chickpeas Method whisk together dressing ingredients & set aside

Place the 1/2 cup of quinoa & 3/4 cup cold water in a saucepan & bring to a boil. Reduce heat to low & simmer for 15 min. or until tender.
Turn heat off, leaving lid on & let stand for 5 min. Cool.
Toss yams in olive oil, salt & pepper & spread on a parchment lined baking sheet.
Roast in a 350* oven until just tender, about 20 min.
Place all salad ingredients in a large bowl. Pour dressing over salad & toss.