Quinoa Salad With Squash and Sprouts

Dairy-Free

Gluten-Free

Nut-Free

Vegetarian

Boost your brain health with this simple, fiber-rich meal packed with whole grains, pecans, and lots of veggies.

By Robin Asbell | Experience Life

Makes4 servings
Prep Time15 minutes
Cook Time45 minutes

Ingredients
Directions

Ingredients

1 cup quinoa, rinsed and drained
2 cups chicken or vegetable broth
2 cups trimmed and halved Brussels sprouts
2 cups peeled and cubed butternut squash
2 apples, chopped
2 tbs. extra-virgin olive oil
¾ cup pecans, chopped

Dressing

¼ cup extra-virgin olive oil
2 tbs. maple syrup
1 tbs. apple-cider vinegar
1 tsp. Dijon mustard
½ tsp. sea salt, plus more to taste
¼ tsp. freshly ground black pepper, plus more to taste

Directions

STEP 1

Heat oven to 400 degrees F and line a sheet pan with parchment paper.

STEP 2

Add the quinoa and broth to a large saucepan and bring to a boil. Lower the heat to a simmer, cover, and cook until the liquid is absorbed, about 15 minutes.

STEP 3

While the quinoa cooks, mix the Brussels sprouts, squash, apples, and olive oil in large bowl, then spread the mixture in a single layer on the prepared sheet pan. Bake until tender, about 25 to 35 minutes, stirring halfway through.

STEP 4

Meanwhile, toast the pecans in a small skillet over medium-low heat until fragrant, about three to five minutes, stirring occasionally. Mix the dressing ingredients in a small bowl. Add more salt and pepper to taste.

STEP 5

In a large bowl, combine the cooked quinoa with the Brussels sprouts, squash, and apples. Add the dressing and stir to coat. Stir in the pecans and serve.

Nutritional information

Photography: Terry Brennan; Food Stylist: Betsy Nelson

By Robin Asbell

Robin Asbell is a Minneapolis-based recipe developer and cookbook author.

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