Sweet Potato Quinoa Chickpea Super Salad
1 medium sweet potato
1 14 ounce can chickpeas, drained
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/2 cup quinoa + 3/4 cup water
1 large carrot, peeled and grated
1 red bell pepper, cored, seeded and diced
1 cup spinach leaves, torn into bite sized pieces
1/2 cup parsley, chopped
2 cloves garlic, minced
1 tsp honey
1 tbsp balsamic vinegar
juice and zest of 1/2 lemon
1/2 tsp each salt & pepper
Preheat oven to 400° Poke sweet potato all over with a fork, and bake on rack in centre of oven about 25 minutes or until you can pierce with a knife.
Remove skin from sweet potato and cut into 1/2 inch cubes
Add quinoa and water to a pot, bring to a boil. Reduce heat to low and cook 15 minutes until water is absorbed. Remove from heat and allow to cool.
Toss all salad ingredients together in a large bowl.
In a small bowl, whisk together dressing ingredients. Add dressing to salad and toss everything together.