The Best Fall Quinoa Salad

Informations supplémentaires

30 min. | 591 kcal | easy | Vegetarian, Family | Printable version

1. Cook the squash Preheat the oven to 425°F. Peel and cut the squash into small cubes. Trim the end then cut the Brussels sprouts in 2. Place both vegetables on a baking sheet lined with baking paper. Add the spices, a drizzle of oil, salt and pepper. Mix and bake in the oven for 18-22 minutes.

2. Cook the quinoa Bring a pot of water to a boil. Add the quinoa and cook for 12-15 minutes until tender. Drain. Toss with a drizzle of oil, salt and pepper.

3. Setup Thinly slice the shallot. Grate the garlic. Coarsely crush the pecans.

4. Make the sauce Put the garlic, maple syrup, mustard, a pinch of salt and 1/4 ^2P | 1/3 ^3P of oil in a bowl and whisk.

5. Make the salad Mix the quinoa with the cooked vegetables, shallot, pecans and the sauce. It's possible to keep the shallot on the side and let everyone help themselves.

6. Plate your dish Serve the salad and garnish with the crumbled feta. Bon appétit!

180gWhite Quinoa

0.5unitButternut Squash

200gBrussels Sprouts

0.5unitShallot

1unitGarlic Clove(s)

20mlMaple Syrup

15mlDijon Mustard

30gPecan(s)

50gFeta Cheese

9gSpice Mix (brown sugar,onion powder,paprika)

What you need sheet pan, bowls, whisk

591 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 52g

17%

fat 39g

60%

cholesterol 22mg

fiber 9g

36%

protein 13g

saturated 8g

40%

sodium 368mg

15%

sugar 19g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg