Judy V's Lightened up Chickpea, Quinoa, and Sweet Potato Salad

Ingredients

• 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
• 12 cup quinoa
• uncooked
• 1 12 cups sweet potatoes
• cubed
• 12 teaspoon sea salt
• 2 cups canned chick-peas
• 1 carrot
• grated
• 1 red pepper
• diced
• 14 cup sunflower seeds
• toasted
• 1 cup spinach
• chopped
• 12 cup parsley
• chopped
• 2 ounces reduced-fat feta cheese

Instructions

1. Combine vinegar, dijon, honey, garlic, pepper, and 1.5 tsp oil in a food processor or blender and blend until smooth.
2. Set aside.
3. Bring quinoa and 3/4 cup cold water in a medium saucepan and bring to a boil.
4. Cover, reduce heat to low and simmer for 15 minutes or until tender.
5. Remove from heat, let stand 5 minutes, then fluff with a fork.
6. Set aside to cool.
7. Toss sweet potatoes with remaining 1.5 tsp oil, 1/2 tsp pepper, and salt.
8. Spread on a baking sheet coated with cooking spray.
9. Roast in a 350 degree oven until just tender, about 20 minutes.
10. Set aside to cool.
11. Combine chickpeas, carrots, red pepper, sunflower seeds, spinach, parsley, feta, and cooled quinoa and sweet potatoes in a large bowl.
12. Pour dressing over the ingredients and toss gently to combine.