Rainbow Quinoa Salad

It took a while for me and quinoa to be friends but it has finally happened. I think in the past the issue has been that I have not taken the need to rinse the quinoa thoroughly before cooking seriously. Without rinsing it has this bitter taste that to me is just unbearable, but a few splashes of cold water will take care of that and you are left with a delicious and SUPER healthy berry/seed (yes, it's a berry, even though it looks like a grain) that has a delicate almost asparagus-y taste to it. It has tons of protein in it and lots of good fat and vitamins so you kind of feel good eating it and it can healthily take the place of rice or couscous practically anywhere. Bottom line, I am a convert, and after tasting this yummy salad you will be too. Dried cherries and roasted sweet potatoes with toasted almonds? Even not on a diet I would run for this! The dressing is light and just a little sweet and all together it is delicious, filling, and will last well in the fridge for a few days- a winner! Enjoy!

2 cups quinoa
4 cups water
2 large sweet potatoes, cubed
1 Tbl canola oil
1/2 cup sliced scallions
1/2 cup dried cherries
1/3 cup slivered almonds, toasted

Dressing:
1/4 cup rice vinegar
1/4 cup canola oil
2 Tbl agave nectar or honey or sugar
salt and pepper to taste

Toss the sweet potatoes with the oil and season with a little salt. Roast at 375 for about 20 minutes until they are fork tender. Meanwhile, rinse the quinoa very well  under running cold water and drain. Place in a pot with the water, bring to a boil and then cover and let it simmer about  8 minutes or until all the water is absorbed. Remove from pot and fluff the quinoa as you would to rice. Whisk the dressing ingredients together and pour over the quinoa. Add the sweet potatoes, cherries and scallions and toasted almonds. Toss gently, and serve.