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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Quinoa with Roasted Winter Vegetables, Fruit, and Goat Cheese Recipe

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This recipe for Quinoa with Roasted Winter Vegetables, Fruit, and Goat Cheese is from The Sneed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup dry quinoa, cooked according to directions on the box
3 small sweet potatoes peeled, cubed
1 stalk of brussel sprouts, cleaned, halved
maple syrup, for drizzling on veggies
2 granny smith apples, chopped
Seeds from 1 small pomegranate
1/2 cup toasted pecans
crumbled goat cheese

Apple Cider vinaigrette:
Mix 1/4 cup olive oil with 2 tablespoons apple cider vinegar, 1/2 finely chopped shallot, 1/2 teaspoon dijon mustard, a squeeze of honey, salt, and pepper. Taste and adjust if needed.
Directions:
Directions:
While quinoa is cooking, roast vegetables. You can roast the Brussel sprouts and sweet potatoes together at 400 degrees. Drizzle them with olive oil, a little maple syrup, and salt and pepper spread out in one layer and roast for about 30 minutes or until just tender and brown. Cool quinoa and veggies. Mix all ingredients including fruit, nuts, and goat cheese. Toss with the vinaigrette and enjoy this simple, yet incredibly tasty holiday salad.
Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
We have made this salad a main dish by adding chicken (could even use a shredded store bought rotisserie chicken if you're in a hurry!). We have also swapped the sweet potatoes for butternut squash and used dried cranberries when we did not have pomegranate, this recipe is easily adjustable!

 

 

 

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