Winter Quinoa Salad - alive magazine

Ingredients

• Juice from one lemon
• 1/4 cup (60 mL) extra-virgin olive oil
• 1/2 tsp (2 mL) salt
• Pepper to taste
• 3 cups (750 mL) cooked quinoa, any colour
• 1 cup (250 mL) cubed cooked sweet potato
• 1/2 cup (125 mL) diced red onion
• 4 kale leaves, shredded
• 1/4 cup (60 mL) toasted slivered almonds
• 1/4 cup (60 mL) dried cranberries
• 3/4 cup (180 mL) cubed feta cheese (optional)