Description
This Fall Quinoa Salad is a colorful, easy recipe packed with fluffy quinoa, roasted sweet potatoes, Brussels sprouts, chickpeas, cranberries, and feta. It is perfect for a quick lunch, healthy dinner, holiday side dish, and simple meal prep, making it one of my favorite food ideas for cozy fall days.
Ingredients
1 cup quinoa
2 cups water
2 cups sweet potatoes, peeled and diced
2 cups Brussels sprouts, trimmed and halved
1 cup chickpeas, drained and rinsed
1/2 cup dried cranberries
1/2 cup feta cheese, crumbled
2 cups baby spinach
2 tablespoons fresh parsley, chopped
3 tablespoons olive oil
1 tablespoon maple syrup
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Rinse the quinoa well under cold water.
2. Add the quinoa and water to a saucepan, bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes until the water is absorbed. Fluff with a fork and let it cool slightly.
3. Preheat the oven to 400°F.
4. Place the diced sweet potatoes and halved Brussels sprouts on a baking sheet. Drizzle with 1 tablespoon olive oil and season lightly with salt and black pepper. Toss to coat.
5. Roast for 25 to 30 minutes, stirring once halfway through, until the vegetables are tender and lightly caramelized.
6. Add the chickpeas to the baking sheet during the last 8 minutes of roasting to warm them through.
7. In a small bowl, whisk together the remaining olive oil, maple syrup, apple cider vinegar, Dijon mustard, minced garlic, salt, and black pepper.
8. In a large bowl, combine the cooked quinoa, roasted sweet potatoes, Brussels sprouts, chickpeas, baby spinach, dried cranberries, and parsley.
9. Pour the dressing over the salad and toss gently until everything is evenly coated.
10. Top with crumbled feta and serve warm, at room temperature, or chilled.
Notes
Do not overcook the quinoa or it can turn soft and clumpy instead of light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10 g
- Sodium: 430 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 15 mg
Keywords: fall quinoa salad, quinoa salad, healthy salad, quick lunch, healthy dinner, holiday side dish, meal prep, easy recipe, food ideas, fall salad