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

 

Ingredients:

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

 

Directions:

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.
 

HEALTHY- CHECK!

EASY-CHECK!
FAST- CHECK!

 

 

 

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