Quinoa Bowl with Sweet Potato and Sopressata - Mastro® San Daniele® Specialty Deli Meats

Ingredients

• 1 cup (250 mL) quinoa
• 2 tbsp (30 mL) olive oil
• 1 tbsp (15 mL) lemon juice
• 1/2 tsp (2 mL) each salt and pepper
• 1 pkg (125 g) Mastro® Sopressata Salami, cut into strips
• 1 can (19 oz/540 mL) black beans, drained and rinsed
• 1 cup (250 mL) corn kernels, fresh or frozen and thawed
• 1 avocado, peeled, pitted and sliced
• 1 large sweet potato, cooked and sliced
• 1 cup (250 mL) pea shoots
• 1/3 cup (75 mL) extra-virgin olive oil
• 3 tbsp (45 mL) lemon juice
• 1 tsp (5 mL) Dijon mustard
• 1 tsp (5 mL) honey
• Pinch each salt and pepper
• 2 tbsp (30 mL) minced shallot