Name: Fall Quinoa Salad with Poppy Seed Dressing
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Nonstick cooking spray -; Sweet potato, peeled and chopped - 1 medium; Sliced Brussels sprouts - ½ cup; Olive oil - 2 tablespoons; Salt and ground black pepper to taste - 2 tablespoons; Cold cooked quinoa - 1 cup; Sliced beets - 1 (8 ounce) can; Sweetened dried cranberries - ⅓ cup; White vinegar - ½ cup; White sugar - ⅓ cup; Minced onion - 1 tablespoon; Poppy seeds - 1 tablespoon; Salt - 1 teaspoon; Dry mustard - 1 teaspoon; Crumbled feta cheese - ½ cup

Ingredients for - Fall Quinoa Salad with Poppy Seed Dressing

1. Nonstick cooking spray

2. Sweet potato, peeled and chopped 1 medium

3. Sliced Brussels sprouts ½ cup

4. Olive oil 2 tablespoons

5. Salt and ground black pepper to taste 2 tablespoons

6. Cold cooked quinoa 1 cup

7. Sliced beets 1 (8 ounce) can

8. Sweetened dried cranberries ⅓ cup

9. White vinegar ½ cup

10. White sugar ⅓ cup

11. Minced onion 1 tablespoon

12. Poppy seeds 1 tablespoon

13. Salt 1 teaspoon

14. Dry mustard 1 teaspoon

15. Crumbled feta cheese ½ cup

How to cook deliciously - Fall Quinoa Salad with Poppy Seed Dressing

1 . Stage

Preheat the oven to 475 degrees F (245 degrees C). Spray a baking sheet with cooking spray.

2 . Stage

Place sweet potato and Brussels sprouts on the prepared baking sheet. Pour olive oil over top and season with salt and pepper.

3 . Stage

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.

4 . Stage

While veggies are cooling, place quinoa in a mixing bowl and stir in beets and cranberries.

5 . Stage

Combine vinegar, sugar, onion, poppy seeds, salt, and dry mustard in a bowl for dressing.

6 . Stage

Stir cooled vegetables into quinoa mixture. Add dressing and feta cheese and mix gently. Can be served at room temperature or cold.