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The Best Fall Quinoa Salad

30 min. | 591 kcal | easy |
Vegetarian, Family
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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. Setup Thinly slice the shallot. Grate the garlic. Coarsely crush the pecans.
3. 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.
4. Make the salad Mix the quinoa with the cooked vegetables, shallot, pecans and the sauce. It's possible the keep the shallot on the side and let everyone help themselves.
5. Plate your dish Serve the salad and garnish with the crumbled feta. Bon appétit!
2 unit Cooked quinoa
300 g Butternut Squash(es)
8 unit Brussels Sprouts
0.5 unit Shallot
1 unit Garlic Clove(s)
1 unit Maple Syrup
15 ml Dijon Mustard
30 g Pecan(s)
50 g Feta Cheese
15 ml Spice Mix(brown sugar,onion powder,paprika)
What you need sheet pan, bowls, whisk
591 kcal
% daily value
% daily value
carbohydrate 52g
fat 39g
cholesterol 22mg
fiber 9g
protein 13g
saturated 8g
sodium 368mg
sugar 19g
trans 0g