- Prep time 25 minutes
- Total time 40 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Almond Vinaigrette (recipe, this page):
Method
In saucepan, combine quinoa and 2 cups water. Season with salt and bring to boil. Reduce heat, cover and cook until water is absorbed and quinoa is tender, 12 to 15 minutes. Using fork, fluff quinoa. Transfer quinoa to large bowl and let cool. (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days.)
Preheat oven to 425°F. Meanwhile, on baking sheet, combine sweet potato and oil; season with salt and pepper. Spread sweet potato in single layer and bake, stirring halfway through cooking time, until tender, about 15 minutes. Remove from oven and let cool.
In bowl with quinoa, add sweet potato, kale, broccoli, apples, pomegranate seeds, sunflower seeds, mint and parsley. (Make-ahead: Can be stored in airtight container and refrigerated overnight.) When ready to serve, drizzle with dressing and toss to coat.
Almond Vinaigrette
In small bowl, whisk together 1/3 cup each almond butter and water, 1/4 cup each lemon juice and maple syrup, and 1 clove garlic, finely chopped. Season with salt and pepper. (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days. Bring to room temperature and whisk before using.) Makes about 1 cup.
Nutritional facts PER SERVING
- Calories 600
- Total fat 26 g
- Saturated fat 3 g
- Cholesterol 0 mg
- Sodium 250 mg
- Total carbohydrate 75 g
- Fibre 13 g
- Sugars 29 g
- Protein 16 g
- Iron 4.9 mg
