Autumn Chopped Quinoa Salad with Apple Cider + Tahini-Sage Dressing
A salad that is quick, easy, filling, comforting and tasty!
Servings: 2 servings
Calories: 715kcal
Ingredients
- 1 cup diced sweet potatoes steamed and cooled
- 2 cups chopped romaine
- 1 cup shredded brussels sprouts*
- 1 cup chickpeas
- 1/2 cup quinoa
- 1/2 cup chopped pecans
for the dressing:
- 3 tablespoons tahini
- 1/4 cup apple cider
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1 - 2 teaspoons fresh sage finely chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon red pepper flakes
- Fresh pepper if desired
Instructions
- Steam the sweet potatoes for about 10 minutes until tender. Rinse under cool water and allow to cool completely.
- In a large mixing bowl, combine romaine, brussels sprouts, chickpeas, quinoa, pecans and cooled sweet potatoes. Set aside.
- In a small bowl, whisk together the dressing ingredients. Taste and adjust seasoning with fresh pepper if desired.
- Pour dressing over salad and toss to combine.
- Serve salad immediately (or chill for no more than 20 minutes). Garnish with additional chives and chili flakes if desired.
Notes
*To shred the brussels sprouts, either use a knife to slice them very thinly or use a box grater on the largest setting, a mandolin slicer or a food processor.
Nutrition
Calories: 715kcal | Carbohydrates: 81g | Protein: 22g | Fat: 36g | Saturated Fat: 3g | Sodium: 658mg | Potassium: 1234mg | Fiber: 17g | Sugar: 12g | Vitamin A: 14010IU | Vitamin C: 45.8mg | Calcium: 165mg | Iron: 7.5mg