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!


  • 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 375. COOK 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 TSP 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. FOLD in arugula.