Quinoa and Sweet Potato Avocado Salad

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Quinoa with Toasted Almonds and Apricots
2 c water
1/3 c each of black, red, and white quinoa (or 1 c of one color)
1 t apple cider vinegar
20 chopped dried apricots
1 t extra virgin olive oil
1 t cinnamon
1 t allspice
2 t cumin
2 t salt
1 t cracked pepper
1 t red pepper flakes or cayenne pepper
1 lemon juiced
¼ c almonds, toasted and chopped or broken
20 basil leaves chopped.

Cook quinoa with water, lemon juice and vinegar. When done, while still in rice cooker (or pot), add spices.  Mix well and let sit for 10 minutes.  When complete, toss with remaining ingredients. 

Sweet Potato & Avocado Salad
½ lb of sweet potatoes into 1” cubes
1 T extra virgin olive oil
2 avocados (chopped into cubes)
Nourish Asian Vinaigrette (see recipie below)

Toss sweet potato cubes with olive oil and spread out on cookie sheet.  Bake at 350 degrees for about 25-35 minutes until tender but not mushy.  Let cool at least 30 mins.  Gently mix sweet potatoes with chopped avocado and sprinkle with Nourish Asian Vinaigrette.  Serve. 

Nourish Asian Vinaigrette
½ c Braggs, Aminos
¼ c rice wine vinegar
2 T lime juice
½ t fresh ginger, grated
½ t crushed red pepper
½ c extra virgin olive oil

Place all ingredients except oil in blender.  Blend for 1 minute. Blend on high while slowly drizzling oil into blender. Blend until combined.