Wednesday, November 2, 2016

Fall Quinoa Salad

Ever wonder what fall in a bowl tastes like?

It basically tastes like this bowl of goodness.

I'm sure it's no secret by now that I love all things fall.  Pumpkin everything, the cooler weather, the changing leaves, football, tailgating...and the list goes on.

I decided to experiment with some of my favorite fall flavors and see if I could make it work all together.  The result was a delicious, protein packed salad that alternated between savory with a hint of sweet.

In other words, right up my alley!

This salad has a few steps, but it's not super labor intensive.  It's a perfect lunch or a great side dish!  It can be served cold, room temperature, or heated, and it delicious all three ways!

By the way, if you are looking for more fabulous fall recipes - check out "What's Cookin' Wednesday" on Buns in My Oven!

Fall Quinoa Salad
Serves 4 as a main, about 6 as a side

1 cup quinoa
2 cups of low sodium chicken or vegetable stock
2 tbsp. extra virgin olive oil (divided)
1 bag of brussel sprouts, chopped
1 1/2 tsp. garlic powder
1/4 cup pumpkin seeds
2 cups cooked, chopped turkey breast (rotisserie is great for this!)
2 cups chopped butternut squash
1 tbsp. pure maple syrup
2 tbsp. grated parmesan cheese
Salt and pepper

Add the 1/4 cup of pumpkin seeds to a dry skillet.  Heat over medium heat, stirring often, for about 2 minutes until toasted.  Set aside to cool.

Using the broth, prepare quinoa according to package directions, and set aside to cool.

Heat oven to 375.  Spray a cooking sheet with cooking spray and lay the chopped brussel sprouts in a single layer.  Add 1 tbsp. of olive oil, garlic powder, salt, and pepper, and toss to combine.  Roast for 15 minutes, tossing about halfway through.  Set aside to cool.

Add 1 tbsp. olive oil to a large skillet.  Add squash and saute for about 10 minutes.  Then, add the maple syrup and stir to coat the squash.  Cook for an additional 3 minutes, or until tender.

In a large bowl, combine the quinoa, brussel sprouts, butternut squash, and turkey and toss to combine.  Then, add in pumpkin seeds and parmesan and mix well.



  1. This does sound like a perfect fall salad. At least all of my faves are in it!

  2. Hi Abbe!

    Mine too - really loved it warm as well!