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Quinoa Salad Fall Snack Recipe

Emily Carter
A simple, healthy fall snack made with quinoa, roasted veggies, and a tangy vinaigrette. Packed with flavor.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 250 kcal

Ingredients
  

  • 1 cup quinoa rinsed
  • 1 cup diced butternut squash roasted
  • 1/2 cup diced red bell pepper
  • 1/4 cup chopped fresh parsley
  • 1/4 cup red onion finely chopped
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions
 

  • Cook quinoa according to package instructions.
  • While quinoa cooks, roast butternut squash at 400°F for 20 minutes, until tender.
  • In a large bowl, combine cooked quinoa, roasted squash, bell pepper, parsley, and onion.
  • In a separate bowl, whisk together olive oil, vinegar, mustard, salt, and pepper for the dressing.
  • Pour the dressing over the salad and toss well.
  • Serve immediately or chill for later.

Notes

Nutritional Information (Per Serving)

  • Calories: 250
  • Total Fat: 12g
  • Saturated Fat: 1.5g
  • Carbohydrates: 32g
  • Fiber: 6g
  • Protein: 6g
Vitamins and Minerals (Per Serving)
  • Vitamin A: 30%
  • Vitamin C: 40%
  • Calcium: 4%
  • Iron: 10%
  • Magnesium: 15%

Additional Notes/Tips

  1. Feel free to add roasted nuts for some crunch.
  2. Add some feta cheese if you’re feeling fancy.
  3. This salad is perfect for meal prep—keeps well for a few days.
  4. Use a different squash variety if you want to mix things up.
  5. A squeeze of lemon adds a zesty touch to the salad.
  6. For a protein boost, toss in chickpeas or grilled chicken.
  7. If you prefer a sweeter touch, add cranberries or pomegranate seeds.