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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!
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Ingredients
  

  • 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

Instructions
 

  • 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.