Quinoa Salad with Fall Veggies and Goat Cheese

November 1, 2018


If you’re looking for something easy and healthy to make that will give you leftovers, a quinoa salad is always a good one.  I threw this together last night and it was great!


I made mine vegetarian, but you can add chicken, and you can get creative with the veggies if you want to add or sub anything out.

This would also be great with pecans!


Total Thyme: 30 minutes


Serves: 4



Quinoa: 1.5 cups uncooked


Chicken Broth: 3 cups


Brussel Sprouts: about a dozen

Thyme-saver tip: Buy the frozen kind you can microwave


Sweet Potato: 1 medium to large


Pomegranate Seeds ¾ cup


Goat Cheese: ¼ cup


Arugula: 1 8 oz bag


Maple Syrup: ¼ cup


Salt to taste



Make your sweet potato.

To bake: Poke several holes with a fork, chop the ends off and bake

in the oven, on a cooking sheet, for 45-60 minutes.

To microwave: Poke several holes with a fork, chop the ends off and microwave on a plate or paper towel for about 5 minutes or until soft.


Add quinoa and chicken broth to a medium sauce pan and bring to a boil.


Reduce and simmer, stirring occasionally, for about 25 minutes or until quinoa has sprouted and liquid has dissolved.


Microwave brussel sprouts according to the package, and chop each in half.

Chop your sweet potato into cubes when it’s done.


When the quinoa is done cooking, add the rest of the ingredients and mix well.


That’s it! Add salt, pepper, or more maple syrup to taste.






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