SWEET POTATO QUINOA CHICKPEA SALAD

SWEET POTATO QUINOA CHICKPEA SALAD

Fixings:

1 medium yam

1/2 cup quinoa + 3/4 cup water

1 14 ounce can chickpeas depleted

1/4 cup sunflower seeds

1/4 cup pumpkin seeds

1 huge carrot stripped and ground

1 red chime pepper cored, cultivated and diced

1 cup spinach leaves attacked scaled down pieces

1/2 cup parsley hacked

For the Dressing

2 cloves garlic minced

1 tsp honey

1 tbsp balsamic vinegar

squeeze and zing of 1/2 lemon

1/2 tsp each salt and pepper

Directions

Preheat stove to 400° Poke yam done with a fork, and prepare on rack in focus of broiler around 45 minutes or until you can penetrate with a blade. Permit to cool.

Eliminate skin from yam and cut into 1/2 inch 3D squares

While yam is in the broiler, cook quinoa. Add quinoa and water to a pot, heat to the point of boiling. Diminish hotness to low and cook 15 minutes until water is consumed. Eliminate from heat and permit to cool.

Throw cooled yam solid shapes, quinoa, chickpeas, seeds, carrot, chime pepper, spinach and parsley together in an enormous bowl.

In a little bowl, whisk together dressing fixings. Add dressing to salad and prepare everything together.

Serve right away or refrigerate for as long as three days. Cool. Appreciate it !!

SWEET POTATO QUINOA CHICKPEA SALAD VIDEO