Fall Quinoa Salad
What do you eat when it’s September and your heart says fall but the temperatures say TOO HOT?! This is the perfect little salad that helps bridge the seasonal gap.
Ingredients
- 1 cup of cooked quinoa
- 1 sweet potato peeled and diced into small cubes (or a small butternut squash)
- 3 cups of brussel sprouts cleaned and cut into quarters
- ½ cup of craisins
- 4-5 Tbsp. EVOO
- 2-3 Tbsp. good balsamic vinegar
- S&P
- ½ cup of chopped walnuts or pecans*optional
- 2 Tbsp. maple syrup *optional
Directions:
- Crank down the AC and pretend it’s an autumn day while you eat your salad
- Preheat oven to 400 degrees
- Add sweet potato and brussel sprouts to a cookie sheet and toss in about a Tbsp. of EVOO
- Roast for about 25-30 minutes. You want the taters to be tender and brussels to have some color
- While the veg is cooking, toss the chopped nuts in the maple syrup and add to a greased cookie sheet and roast at 400 for 8-10 minutes
- Once nuts and veg are done cooking, add to a bowl with the cooked quinoa and craisins.
- Mix the remaining olive oil, balsamic, S&P and pour over the quinoa mixture