| 14 | 34 | 479 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 14 min | 20 min | 4 |
| 1 cup | Quinoa, uncooked |
| 2 cup | Water |
| 1 large | Carrots |
| 1 avocado(s) | Avocado |
| 2 cup | Kale (large) |
| 1 cup | Sweet potato (baked) |
| 1/4 cup | Walnuts |
| 3 tbsp | Cranberries (dried) |
| 1 medium | Lemon |
| 1 tbsp | Parsley, fresh (fresh) |
| 1 tsp | Balsamic vinegar |
| 1/2 tsp | Salt |
| 1/4 tsp | Garlic powder |
| 426 gm | Chickpeas, canned, drained (can) |
1. Bake sweet potato ahead of time and allow to cool in fridge. Peel sweet potato and dice into small squares.
2. Cook 1 cup of quinoa in 2 cups of water according to instructions.
3. Wash veggies for salad.
4. Shred carrot.
5. Chop kale, fresh parsley, and walnuts into small pieces.
6. Dice avocado into small squares.
7. Combine veggies in large salad bowl with quinoa, sweet potatoes, juice of one lemon, vinegar, and spices.
8. Garnish with lemon wedge or slice.
9. Enjoy!
| Fruit | 0.4 |
| Grain | 2.1 |
| Meat Alternative | 0.9 |
| Vegetables | 2.6 |
