Quinoa is such a versatile grain. This bowl mixes all the flavours of the Thanksgiving table in one dish. Gluten free and packed with antioxidants, protein, fiber, 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
- 1 TSP cumin
- 3 cups brussel sprouts, shaved
- 1/2 cup pumpkin seeds
- 1/4 cup dried cranberries
- 2 cups arugula, slighty chopped
- 1/2 cup mix of olive oil and avocado oil
- 1/3 cup apple cider vinegar
- 2 TBLP maple Syrup
- 1 clove of garlic, minced or 1 TSP garlic powder
- Salt and pepper to taste
- 1/2 cup cilantro or parsley (or both), minced
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 brussel 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 brussel 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.
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