The Best Fall Quinoa Salad

This roasted vegetable quinoa salad is perfect for fall or winter meals. This vegan quinoa salad is so filling and has a maple tahini dressing.

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Why you will love this recipe

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INGREDIENTS

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Step 1

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Step 2

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Step 3

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Step 4

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Step 5

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Step 6

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– Feta cheese or parmesan – Chopped nuts – Roasted pumpkin, squash –Golden raisins, raisins, cranberries, cherries, pitted dates – Cooked protein (chicken, shrimp, salmon, tofu)

The Best Fall Quinoa Salad

This roasted vegetable quinoa salad is perfect for fall or winter meals. This vegan quinoa salad is so filling and has a maple tahini dressing.

Why you will love this recipe

Simple, easy to make

Delicious, healthy ingredients

30 Minutes

Vegan, Gluten Free, Dairy Free

INGREDIENTS

Fall Salad – Arugula – Quinoa – Brussel sprouts – Red onion – Sweet potatoes – Apple – Chickpeas – Olive oil – Salt and garlic powder

Step 1

Cut the sweet potato into cubes, cut brussel sprouts into quarters and chop red onion into cubes.

DIRECTIONS

Step 2

Preheat oven to 425F. Drizzle brussel sprouts and red onion with olive oil and add all the veggies to a baking sheet.

DIRECTIONS

Step 3

Add veggies to baking sheet and roast at 425F for 30-35 minutes.

DIRECTIONS

Step 4

Rinse quinoa and add to instant pot. Add fresh water to quinoa and cook 1 minutes high pressure.

DIRECTIONS

Step 5

Make the maple tahini dressing (or your favorite dressing) for the salad.

DIRECTIONS

Step 6

Assemble the salad - place arugula in a bowl, top with quinoa and roasted veggies along with sliced apples. Top with dressing and serve.

DIRECTIONS

– Feta cheese or parmesan – Chopped nuts – Roasted pumpkin, squash –Golden raisins, raisins, cranberries, cherries, pitted dates – Cooked protein (chicken, shrimp, salmon, tofu)

Other additions: