Warm Roasted Sweet Potato and Brussels Sprout Quinoa

With a shallot dressing, this autumn inspired salad makes a vegetarian main for dinner but it also pairs nicely with roasted chicken, turkey, pork or lamb.

Tip: For even more flavour, add crispy cooked bacon or pancetta to salad.

Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

  • 1 pkg (6 oz) Casbah® Organic Herb & Garlic Quinoa & Brown Rice
  • 6 tbsp olive oil, divided
  • 1 lb sweet potatoes, cubed
  • 1 lb Brussels sprouts, halved
  • 1/2 tsp each salt and pepper, divided
  • 2 tbsp white wine vinegar
  • 2 tbsp minced shallot
  • 1 tsp honey
  • 1 tsp grainy mustard
  • 1/3 cup crumbled goat cheese
  • 1/4 cup chopped toasted pecans

Directions

  1. Preheat oven to 425˚F. Prepare quinoa and brown rice according to package directions.
  2. Meanwhile, toss together sweet potato, Brussels Sprouts, 2 tbsp oil, half each salt and pepper. Arrange on parchment paper-lined baking sheet in single layer. Roast for 25 to 30 minutes or until tender.
  3. Whisk together remaining oil, vinegar, shallot, honey, mustard, remaining each salt and pepper. Toss together quinoa and brown rice, roasted vegetable and dressing. Stir in goat cheese and pecans.

Warm Roasted Sweet Potato and Brussel Sprout Quinoa