Fall Quinoa Salad with Poppy Seed Dressing recipe
All Recipes Salad Grains Quinoa Salad Recipes
Ingredients
- nonstick cooking spray 1 medium sweet potato, peeled and chopped ½ cup sliced Brussels sprouts 2 tablespoons olive oil salt and ground black pepper to taste 1 cup cold cooked quinoa 1 (8 ounce) can sliced beets ⅓ cup sweetened dried cranberries ½ cup white vinegar ⅓ cup white sugar 1 tablespoon minced onion 1 tablespoon poppy seeds 1 teaspoon salt 1 teaspoon dry mustard ½ cup crumbled feta cheese
Nutrition Info
- 383.7 caloriescarbohydrate: 53.4 gcholesterol: 28 mgfat: 15.7 gfiber: 5.2 gprotein: 8.9 gsaturatedFat: 5.8 gservingSize: -sodium: 1081 mgsugar: 31.9 gtransFat: : -unsaturatedFat: : -
Directions Fall Quinoa Salad with Poppy Seed Dressing
Directions
-
Preheat the oven to 475 degrees F (245 degrees C). Spray a baking sheet with cooking spray.
Place sweet potato and Brussels sprouts on the prepared baking sheet. Pour olive oil over top and season with salt and pepper.
Roast in the preheated oven until tender and lightly browned, 15 to 20 minutes, checking every 5 minutes to make sure veggies aren't overcooking. Remove from the oven and let cool, 15 to 20 minutes.
While veggies are cooling, place quinoa in a mixing bowl and stir in beets and cranberries.
Combine vinegar, sugar, onion, poppy seeds, salt, and dry mustard in a bowl for dressing.
Stir cooled vegetables into quinoa mixture. Add dressing and feta cheese and mix gently. Can be served at room temperature or cold.