Name: Fall Quinoa Salad
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 3 cups Brussels sprouts, halved (about 20 small sprouts); 3 cups butternut squash, cubed; 2 tablespoons extra virgin olive oil; sea salt and pepper, , to taste; 1 cup uncooked quinoa, (I used multi-colored); 2 cups water; 2 teaspoons cumin; sea salt and pepper, to taste; 1 cup heirloom tomatoes, halved (optional); 1/4 cup slivered almonds; 1 lemon (lime would work too); fresh parsley, for garnish

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Fall Quinoa Salad with Brussels sprouts, butternut squash, tomatoes, lemon and parsley. A warm, delicious meal that is vegan and gluten-free.

Fall Quinoa Salad with Brussels Sprouts, Butternut Squash, Tomatoes and Parsley on white serving plate

Have you ever seen Brussels sprouts on a stalk?

Trader Joe’s carries them around this time of year, and it’s hard for me not to buy one whenever I see it.

TIP: You don’t have to saw off each sprout one by one. They just pop off by hand.

You’re welcome.

Anyway, sprouts are definitely a favorite vegetable in my house.

Whenever I’m not eating my spicy version, roasting with plain ol’ olive oil, salt and pepper is the best way to go.

So when I remembered I’ve been wanting to make a warm, fall salad – it seemed perfect to make these into a meal.

Fall Quinoa Salad on white plate with parsley and lemon in background

You could, if you want, add the roasted veggies (in this case, sprouts and butternut squash) to cooked quinoa and call it a day.

Adding cumin and parsley doesn’t hurt.

I used 3 cups each of the Brussels sprouts and squash, so it’s a pretty loaded up salad already.

(That’s about half a stalk of sprouts (or 3/4 of a pound) and about a 2 lb. butternut squash.)

quinoa, brussels sprouts and butternut squash on white plate with parsley

But to get the full effect, toss in some slivered almonds and tomatoes too.

Lemon juice goes really nicely to add some fresh flavor, along with the parsley – lime would work really well too.

Fall Quinoa Salad on white plate and brown table

And then you have a meal!

Or a pretty darn healthy side dish.

Yield: 4 -6 servings

Fall Quinoa Salad

Fall Quinoa Salad with Brussels Sprouts, Butternut Squash, Tomatoes, Lemon and Parsley. A warm, delicious meal that is vegan and gluten-free.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

For roasted veggies:

3 cups Brussels sprouts, halved (about 20 small sprouts)
3 cups butternut squash, cubed
2 tablespoons extra virgin olive oil
sea salt and pepper, , to taste

For quinoa:

1 cup uncooked quinoa, (I used multi-colored)
2 cups water
2 teaspoons cumin
sea salt and pepper, to taste

Put it together:

1 cup heirloom tomatoes, halved (optional)
1/4 cup slivered almonds
1 lemon (lime would work too)
fresh parsley, for garnish

Instructions

For roasted veggies:

Preheat oven to 400°F.
Place Brussels sprouts and cubed butternut squash on a baking sheet and drizzle with oil. Using your hands or a large spoon to toss around until evenly coated. Sprinkle with salt and pepper.
Bake at 400°F for 20-25 minutes or until tender and browned.

For quinoa:

Meanwhile, prepare quinoa according to package instructions. Usually this is as follows: add 1 cup rinsed quinoa + 2 cups water in a pot and bring to a boil. Reduce heat to a simmer and cook 10-15 minutes or until water is absorbed.
Remove quinoa from heat and mix in cumin, salt and pepper.

Put it together:

Add quinoa to a serving plate or bowl. Top with roasted veggies, tomatoes (if using) and almonds.
Squeeze juice from 1 lemon on top of salad, and garnish with parsley. Serve warm.

Nutrition Information:

Yield:

4
Amount Per Serving: Calories: 373Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 190mgCarbohydrates: 57gFiber: 13gSugar: 7gProtein: 12g

Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.