Fall Quinoa Salad with Brussels sprouts, butternut squash, tomatoes, lemon and parsley. A warm, delicious meal that is vegan and gluten-free.
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.
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.)
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.
And then you have a meal!
Or a pretty darn healthy side dish.
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.
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:
4Amount 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.
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