Quinoa Salad Fall Meal Prep Recipe
Let’s be real—if you’re still calling boring greens a “salad,” it’s time to upgrade. Enter the Quinoa Salad Fall Meal Prep Recipe, where crunchy, roasted vegetables meet protein-packed quinoa in a love story that’ll make your taste buds swoon. This isn’t your standard leafy mess, people. It’s a full, hearty meal that won’t leave you hungry for more after 30 minutes. Perfect for lazy meal prep days when you want something nutritious but without the drama. Enjoy a taste of fall without ever lifting a finger. Your fridge will thank you for the week of delicious convenience.

Quinoa Salad Fall Meal Prep Recipe
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 cups roasted sweet potato cubed
- 1 cup roasted Brussels sprouts halved
- 1/2 cup pomegranate seeds
- 1/4 cup chopped red onion
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook Quinoa: Rinse quinoa and cook it in water for about 15 minutes. Set aside to cool.
- Roast Veggies: Toss sweet potatoes and Brussels sprouts in olive oil, salt, and pepper, then roast at 400°F (200°C) for 25 minutes.
- Combine Ingredients: In a large bowl, combine quinoa, roasted veggies, pomegranate, and red onion.
- Dress the Salad: Add balsamic vinegar and toss everything together.
- Store: Divide into meal prep containers for the week.
Notes
Nutritional Values (Per Serving)
- Calories: 290
- Total Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 8g
Vitamins and Minerals (Per Serving)
- Vitamin A: 150%
- Vitamin C: 30%
- Calcium: 4%
- Iron: 10%
- Magnesium: 12%
Additional Notes/Tips to Enhance the Flavor
- Add Protein: Toss in some grilled chicken or chickpeas if you need more protein.
- Spice It Up: For an extra kick, try adding chili flakes or smoked paprika to the roasted veggies.
- Make Ahead Tip: The salad stores well for up to 5 days, so it’s perfect for a week’s worth of lunches.