Chickpea, quinoa and roasted yam salad

DRESSING 3 tbsp white balsamic vinegar 1 tbsp dijon 1 tsp honey 2 cloves garlic, crushed 1/2 tsp pepper 1/2 cup olive oil

SALAD ·         1/2 c. quinoa ·         1 1/2 cups yam, peeled and cut into 1/2 inch cubes ·         1 tbs olive oil ·         1/2 tsp pepper, cracked ·         1/2 tsp salt ·         two 14 oz cans chickpeas, rinsed and drained ·         1 carrot, peeled and grated ·         1 red pepper diced ·         1/2 c.sunflower seeds, toasted ·         1 c. spinach, chopped coarsely ·         1/2 c. parsley, chopped ·         1/2 c. feta cheese, crumbled

Super yummy. It usually last a week in the fridge and is a great easy lunch. 
This is a pic from when I made it. 
it's so delicious, you'll forget it's healthy
DIRECTIONS

• 1
  Method
• 2
  Whisk together vinegar, dijon, honey, garlic, pepper and olive oil in small bowl and set said.
• 3
  Place quinoa and 3/4 c. cold water in a medium saucepan and bring to a boil. Immediately reduce to low heat and simmer for 15 minutes or until tender.
• 4
  Turn heat off, leaving lid on, and let stand 5 minutes
• 5
  Cool quinoa on a baking sheet
• 6
  Roast yam in 350 degree oven until just tender, about 20 minutes (I tossed in oil lightly).
• 7
  Place chickpeas, grated carrots, red pepper, sunflower seeds, spinach, parsley, feta, cooked quinoa and yams in a large bowl.
• 8
  Pour dressing over all ingredients in bowl and toss gently until mixed well.