Ingredients

• 2 medium sized sweet potatoes cut into cubes
• 1 and 1/2 tablespoons extra virgin olive oil
• sea ​​salt and freshly crushed black pepper
• 1 cup quinoa (uncooked) + 2 cups water
• 5 cups fresh on coarsely chopped baby spinach
• 1 large avocado (chopped)
• 50 g dried sweetened cranberries
• 1/4 cup sliced ​​fresh basil (optional)
• Lemon topping:

• 4 tablespoons red wine vinegar
• 1 and 1/2 tablespoons Dijon mustard (do not use regular mustard)
• 1/2 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon honey
• 1 clove garlic (pressed)
• 1/2 cup extra virgin olive oil
• 1 large lemon

Cooking guidelines

Preheat the oven to 300 C. Peel and dice sweet potatoes. Place in a large pan so that the vegetables can be roasted. Drizzle with olive oil and salt + pepper. Stir everything, drizzle with olive oil and simmer for about 15 minutes. Then tip the potatoes onto a baking sheet and bake in the oven for another 10-20 minutes or until desired.

Rinse the quinoa on a fine sieve in cold water for about 30 seconds. In a small pan, pour a little water into the quina and bring to a boil, reduce to low temperature and cover the pan with a lid. Turn on the heating to the lowest level and cook covered for 15 minutes or until the quinoa water is completely absorbed. Turn off the fire and leave covered for 5-10 minutes. After steaming, remove the lid and stir the quinoa gently with a fork. Allow to cool to room temperature.

Mix all the ingredients for the dressing and the salt and pepper in a bowl and mix well until the mixture comes together. Store in the fridge before finishing the salad.

Chop the spinach roughly. Mix the spinach and chilled quinoa together. Add chilled sweet potatoes, sliced ​​avocado and cranberries. Add basil if desired. Pour the required amount of dressing over the salad.