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Quinoa fall harvest salad
Ingredients
1
cup
Butternut squash
1
cup
Brussel sprouts
Salt + pepper
1/2
tsp
cinnamon
1/4
tsp
nutmeg
1/4
tsp
garlic powder
1/2
Tbsp
avocado oil
1/2
cup
dried multi color quinoa
1
cup
vegetable broth
1/4
cup
Pomegranates
1/4
cup
Pumpkin seed
1/4
cup
chopped cilantro
1/4
cup
red onion
2
Tbsp
chopped mint
Optional dressing 1:
1
lemon juiced
1
Tbsp
avocado oil
1/2
Tbsp
Dijon mustard
1-2
Tbsp
Balsamic vinegar
1
Tbsp
maple syrup
Add to a bowl
whisk, add to quinoa salad, and mix.
Optional dressing 2:
1
orange zested
1
orange juiced
2
lemons juiced
1-2
Tbsp
maple syrup
Optional
salt and pepper to taste
Instructions
Add Brussel sprouts, butternut squash, avocado oil, salt + pepper, garlic powder, cinnamon, and nutmeg, to a baking dishes lined with parchment paper.
Bake 400 for 25-30 minutes.
Cook quinoa according to package use vegetable broth in place of water.
Once all is done cooking let cool completely
Add everything to a large bowl and mix in the rest of the ingredients.