Name: Fall Quinoa Salad with Poppy Seed Dressing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: nonstick cooking spray; 1 medium sweet potato, peeled and chopped; 0.5 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; 0.33333334326744 cup sweetened dried cranberries; 0.5 cup white vinegar; 0.33333334326744 cup white sugar; 1 tablespoon minced onion; 1 tablespoon poppy seeds; 1 teaspoon salt; 1 teaspoon dry mustard; 0.5 cup crumbled feta cheese

Ingredients

Instructions

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.

Enjoy your meal!