• Make the quinoa according to the directions on the package.
• Heat oven to 375
• While quinoa is cooking, peel and cube the sweet potato. Toss with salt, pepper and olive oil. Spread the sweet potato out onto the roasting pan and cook in the 375 degree oven for 10-15 minutes, or until easily pierced with a fork. Let cool
• Wash and chop the spinach
• Dice the Avocado
• In a large bowl combine cooked quinoa, spinach, roasted sweet potato, pecans and avocado. Add the lemon vinaigrette and toss thoroughly. Add salt and pepper to taste. Serve or refrigerate.

Lemon Vinaigrette

• Whisk together fresh lemon juice, dijon mustard, olive oil and sugar. Add salt and pepper to taste.