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Quinoa Salad Fall Meal Prep Recipe

Emily Carter
A robust quinoa salad packed with roasted veggies, perfect for fall meal prep. Healthy, hearty, and totally worth it.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Calories 290 kcal

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.
Now you have the Quinoa Salad Fall Meal Prep Recipe, a no-nonsense, vibrant option that'll help you power through the week.