Autumn Harvest Quinoa Salad
Prep 20 min · Cook 25 min · Serves 4 · easy
Free on iPhone
A vibrant and nourishing Mediterranean-inspired lunch featuring roasted fall vegetables, protein-rich quinoa, and a tangy lemon-herb dressing.
Ingredients
- 1 cup quinoa, uncooked
- 2 medium sweet potato, peeled and cubed
- 1 pound brussels sprouts, trimmed and halved
- 1 medium red onion, sliced
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Cook the quinoa according to package instructions. Fluff with a fork and set aside.
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