Quinoa is tossed in freshly squeezed lemon juice, salt, pepper and caramelized leeks then topped with roasted Brussels sprouts and sweet potatoes. As if that weren't enough it is crowned with toasted walnuts and juicy pomegranate seeds.
This Autumn Harvest Salad is loaded with nutrients, protein, vitamins and minerals to fuel your body the healthy way this season. It would be a great side to bring to a party or have in your holiday spread this year. We found ourselves going back for second helpings, it is really good. This recipe is healthy and hearty yet leaves you feeling light. Enjoy this recipe, from my heart and kitchen to yours! Love, Christa
1 Cup Quinoa
2 Cups Filtered Water
1 ½ lbs (3/4 kg) Brussels Sprouts – Halved
1 Lg Sweet Potato – Peeled & Diced
Opt: 2 tsp Olive Oil
1 Leek – Sliced
2-3 Lemons - Freshly Squeezed
1 tsp Salt
1 tsp Black Pepper
2 Handfuls Parsley – Finely Minced
1 Cup Toasted Walnuts or Pecans (pass if allergic)
1 Pomegranate - Seeds Removed and Set Aside
or mix it all together.
You can also place the nuts and seeds on the side so those who want them grab, and those who don't or are allergic can pass. It would also pair well with a number of dressings. Most of all, enjoy!
Based on 6 Servings
Welcome to ArtisticVegan.com where you can find access to hundreds of vegan recipes. I love cooking, food, yoga and so much more. Thank you for stopping by!!
Search Artistic Vegan
Current Reader Favorites
The man who lights my fire!