Averie Cooks · by Averie Sunshine★ 5.0 (4)

Fall Quinoa Salad

Name: Fall Quinoa Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: american
Ingredients: 1 large or extra large sweet potato (peeled and diced into small 1/2-inch pieces (butternut or other squash may be substituted)); 1 cup Brussels sprouts (trimmed and halved or quartered); 1 tablespoon olive oil (or as needed); 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 2 tablespoons olive oil; 1 medium red onion (finely diced (yellow or sweet Vidalia onion may be substituted)); 1 cup dry uncooked quinoa (I used white; another color may be substituted); 1 ½ cups water; 2 tablespoons lemon juice; 2 tablespoons apple cider vinegar; 2 cups fresh spinach (loosely packed (about 2 heaping handfuls; kale or Swiss chard may be substituted)); one 15-ounce can chickpeas (drained and rinsed (I use reduced sodium)); ½ cup dried cranberries; 6 ounces crumbled feta cheese; 1 to 2 tablespoons lemon juice (or to taste); 1 tablespoon apple cider vinegar (or to taste); 1 tablespoon maple syrup (or to taste (honey may be substituted)); 1 tablespoon olive oil (optional (I don't usually add it)); 1 teaspoon garlic powder; 1 teaspoon salt (plus more to taste if desired); 1 teaspoon freshly ground black pepper (plus more to taste if desired); 1 tablespoon fresh parsley (finely minced; optional and to taste)

NUTRITION · PER SERVING40M COOK

CAL 22%·PRO 30%

CARBS 60G55% OF CAL

10G FIBER32G OTHER18G TOTAL SUGAR

FAT 17G34% OF CAL

5G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A harvest salad with roasted sweet potatoes, Brussels sprouts, quinoa, chickpeas, cranberries, and feta with maple vinaigrette. Filling and flexible.

mainamericansaladgrain bowlgluten freevegetarian

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Ingredients

serves 6

1 large or extra large sweet potato (peeled and diced into small 1/2-inch pieces (butternut or other squash may be substituted))
1 cup Brussels sprouts (trimmed and halved or quartered)
1 tablespoon olive oil (or as needed)
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 medium red onion (finely diced (yellow or sweet Vidalia onion may be substituted))
1 cup dry uncooked quinoa (I used white; another color may be substituted)
1 ½ cups water
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
2 cups fresh spinach (loosely packed (about 2 heaping handfuls; kale or Swiss chard may be substituted))
one 15-ounce can chickpeas (drained and rinsed (I use reduced sodium))
½ cup dried cranberries
6 ounces crumbled feta cheese
1 to 2 tablespoons lemon juice (or to taste)
1 tablespoon apple cider vinegar (or to taste)
1 tablespoon maple syrup (or to taste (honey may be substituted))
1 tablespoon olive oil (optional (I don't usually add it))
1 teaspoon garlic powder
1 teaspoon salt (plus more to taste if desired)
1 teaspoon freshly ground black pepper (plus more to taste if desired)
1 tablespoon fresh parsley (finely minced; optional and to taste)

At a glance

PER SERVING · TIME 40M

CAL 22%·PRO 30%

CARBS 60G55% OF CAL

10G FIBER32G OTHER18G TOTAL SUGAR

FAT 17G34% OF CAL

5G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 15m
Cook: 25m
Sodium: 1282mg
Total sugar: 18g

Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 586mg
Calcium: 240mg
Iron: 3mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 15M
SODIUM: 1282MG
ESTIMATE: COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.

Fall Quinoa Salad

Nutrition & ingredients

Ingredients

At a glance