Lunch Recipe

Fall Quinoa Salad with Poppy Seed Dressing

Roasted sweet potato and Brussels sprouts salad with beets, dried cranberries, quinoa, feta, and poppy seed dressing.

INGRIDIENT

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

DIRECTION

Step: 1

Preheat the oven to 475 degrees F (245 degrees C). Spray a baking sheet with cooking spray.

Step: 2

Place sweet potato and Brussels sprouts on the prepared baking sheet. Pour olive oil over top and season with salt and pepper.

Step: 3

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.

Step: 4

While veggies are cooling, place quinoa in a mixing bowl and stir in beets and cranberries.

Step: 5

Combine vinegar, sugar, onion, poppy seeds, salt, and dry mustard in a bowl for dressing.

Step: 6

Stir cooled vegetables into quinoa mixture. Add dressing and feta cheese and mix gently. Can be served at room temperature or cold.

NUTRITION FACT

Per Serving: 384 calories; protein 8.9g; carbohydrates 53.4g; fat 15.7g; cholesterol 28mg; sodium 1081mg.

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