My version of the Good Fortune Salad

Serves: 4

Ingredients

1 bag             Brussels sprouts, washed and cleaned

1 large           Sweet potato, peeled

1 cup             Red quinoa, rinsed with water

1 tbsp.            Coconut oil

Dressing:

1 tbsp.           Maple syrup

1 tbsp.           Dry mustard

2 tbsps.         Olive oil

1 tbsp.            Apple cider vinegar

1/4 tsp          sea salt

Black pepper to taste

Mix together and set aside.

 Instructions

1. Place rinsed quinoa with 1¼ cup of water.  Bring to a boil, cover, simmer for 12 minutes.
2. Drain and rinse quinoa, set aside
3. Preheat oven to 400 degrees
4. Cut the sweet potato into small cubes.
5. Toss  the sweet potato with the coconut oil and place on a baking dish
6. Roast the sweet potato until tender (approximately 15 minutes), set aside to cool.
7. Chop or shred the Brussels sprouts.  Drop into a pot of boiling water for 1 minute.  Drain and rinse with cold water.  Set aside.
8. Combine the cooled quinoa, sweet potato cubes and Brussels sprouts; toss with the Dressing and serve.