Passover Quinoa Salad

🥘 Ingredients

• • 1½ cups quinoa, rinsed well
• • 3 cups water
• • 2 medium sweet potatoes, cubed
• • 2 tbsp olive oil
• • 1 cup pomegranate seeds
• • 1 English cucumber, diced
• • ½ cup fresh parsley, chopped
• • ¼ cup fresh mint, chopped
• • ⅓ cup toasted slivered almonds
• • — DRESSING —
• • ¼ cup extra virgin olive oil
• • 3 tbsp fresh lemon juice
• • 1 tbsp red wine vinegar
• • 1 clove garlic, minced
• • 1 tsp cumin
• • Salt and pepper to taste

👩‍🍳 Instructions

1. 1Preheat oven to 400°F (200°C). Toss sweet potato cubes with 2 tbsp olive oil and salt. Roast 25 minutes until tender and caramelized.
2. 2Meanwhile, cook quinoa: bring 3 cups water and a pinch of salt to a boil. Add quinoa, reduce to a simmer, cover, and cook 15 minutes. Fluff with a fork and let cool.
3. 3Whisk together all dressing ingredients in a small bowl.
4. 4In a large bowl, combine cooled quinoa, roasted sweet potatoes, cucumber, parsley, and mint.
5. 5Pour dressing over the salad and toss gently to combine.
6. 6Top with pomegranate seeds and toasted almonds. Serve at room temperature or chilled.