Ingredients

• dressing
• 3 tbsp white balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tsp honey
• 1 clove garlic, crushed (optional)
• 1/2 tsp pepper
• 1/4 cup olive oil

• Salad
• 1/2 cup quinoa
• 3/2 cup yams, peeled and cut into 1/2 inch cubes
• 1 tbsp olive oil
• 1/8 tsp pepper, cracked
• 1/8 tsp sea salt
• 2 (14 oz) cans chickpeas, rinsed and drained
• 1 carrot, peeled and grated
• 1 red pepper, diced
• 1/2 cup sunflower seeds, toasted
• 1 cup spinach, chopped coarsely
• 1/2 cup parsley, chopped
• 1/2 cup feta cheese, crumbled

Directions

1. Preheat oven to 350 F.
2. Toss yams in olive oil, salt and pepper and spread evenly on a baking sheet.
3. Bake for 20 minutes, or until tender.\n2. Place quinoa and 1 cup cold water in a medium saucepan and bring to a boil.
4. Immediately reduce to low heat, cover, and simmer for 15 minutes.
5. Tun heat off, remove lid and let cool.\n3. Place chickpeas, grated carrots, red pepper, sunflower seeds, spinach, parsley, feta, and cooled quinoa and yams in a large bowl.\n4. Whisk together all dressing ingredients and pour over salad ingredients.
6. Toss gently until well mixed.