Warm Quinoa, Spinach and Sweet Potato Salad

(peanut, tree nut, dairy, egg and gluten free)

Serves about 4 - 6

2 medium sweet potatoes

2 tbsp olive or avocado oil

1 shallot, peeled and cut in half

salt and pepper

1 c quinoa uncooked, but rinsed

2 c low sodium chicken broth (can use water or vegetable broth for vegan)

2 c baby spinach

1/2 haas avocado

2 tbsp dried cranberries

roasted chickpeas (optional)

sunflower seeds (optional)

vinaigrette dressing

2 tbsp red wine vinegar or apple cider vinegar

1/2 tbsp dijon mustard

1 tsp honey

1/2 tsp dried oregano

1 tbsp fresh basil

shallot, chopped after roasting

2 tbsp lemon juice

2 tbsp olive oil

salt and pepper to taste

Preheat oven to 425 degrees. Wash, peel and chop sweet potatoes. Mix in bowl with shallot, olive oil and salt and pepper. Place on parchment lined sheet pan. (Do not crowd potatoes - use second sheet pan if necessary.) Roast about 20 - 25 minutes, tossing about half way through.   

While sweet potatoes are cooking, pour chicken broth in medium sauce pan. Bring to boil and add quinoa. Cover and lower heat to simmer. Cook about 15 - 20 minutes until all liquid is absorbed. Fluff with fork and leave uncovered. 

In small bowl, whisk red wine vinegar, dijon mustard, honey, oregano, basil, chopped shallot and lemon juice. Slowly whisk in olive oil. Add salt and pepper to taste. 

In large bowl, place quinoa, sweet potatoes, baby spinach and avocado. Slowly mix in vinaigrette. Top with cranberries and optional toppings.