Sweet Potato, Broccoli, and Pomegranate Quinoa Salad
This sweet and savory vegan gluten free Sweet Potato, Broccoli, and Pomegranate Quinoa Salad is perfect for a potluck or party because it can be served at room temperature.
Cut sweet potato into large chunks. Put sweet potato and enough water to cover them in a pot. Bring to a boil, then reduce to a simmer. Cook until tender. Let cool. Chop into smaller pieces.
Rinse quinoa thoroughly. Place water and quinoa in a saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed, about 10-15 minutes. Let cool.
In a bowl, combine quinoa, sweet potato, broccoli, sliced almonds, dried cranberries, spinach, and dressing. Mix well to combine.