Thanxgiving Quinoa Salad
Gluten free and packed with antioxidants, protein, fibre, minerals, healthy fats, leafy greens and flavour, this is pretty much the main meal for me! I would definitely call this a one-pot wonder. It has become a staple on my holiday table and I have watched it crowd out the other—do I dare say—Thanksgiving culprits. It’s even better the next day! Need a killer salad dressing? Try these. Do you need a total revamp your current nutrition approach to create daily healthy habits? Work with me!Follow me on Instagram, Pinterest and LinkedIn for more easy, fun recipes and wellness tid bits!
- 3 cups Quinoa
- 1 Large sweet potato cubed
- 2 cups Arugula slightly chopped
- 1/2 cups Pumpkin seeds
- 1/4 cups Cranberries dried
- 3 cups Brussels sprouts shaved
- 1 clove Garlic
- 1 tsp Cumin
- 1/2 cups Cilantro
- 1/2 cups Mix of olive oil and avocado oil
- Preheat oven to 375F. Cook the quinoa.
- Mix cubed sweet potatoes with olive oil, cumin and salt and pepper.
- Roast for 45 minutes or until brown flipping halfway. Meanwhile, shave brussels sprouts.
- Toss in same bowl used for sweet potatoes.
- Add a tsp of olive oil, salt, pepper. mix.
- Transfer to pan and sautee for 8 minutes until starting to brown.
- Add cooked quinoa to a large mixing bowl.
- Add cooked sweet potatoes and brussels sprouts.
- Add dried cranberries and pumpkin seeds.
- In small bowl, whisk together oils, apple cider vinegar, maple syrup and garlic.
- Pour lightly over quinoa salad and mix.
- Add salt, pepper and herbs and fold in arugula.
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Need a killer salad dressing? Try these.
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