Fall Quinoa Salad with Poppy Seed Dressing
Recipe by classyncasual from allrecipes.com
Lunch 40 Mins.
Ingredients
4
4 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 384
- Carbohydrate: 53g
- Fat: 16g
- Fiber: 5g
- Protein: 9g
- Sugar: 32g
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