Fall Harvest Quinoa Salad
There is just something romantic about the crisp fall air that makes me crave cozy sweaters, simmering soups and afternoons swirling in the kitchen with an abundance of cinnamon. This quinoa salad is filling as a meal or can be a complimentary side dish added to any of your favorites. The flavors are fresh, comforting and nourishing for the body and the soul. The ingredients aren’t fully measured - my kitchen skills could compete with the best Vegas bartenders (I’m all about those free pours). Keep it simple, don’t overthink it, have fun and adjust to your specifications!
1 Pkg of cooked Organic Quinoa
1 large Sweet Potato or small Acorn Squash (baked and chopped)
Kale, Purple Cabbage, Brussles Sprouts (all shredded - I used half a pkg of the pre-mixed stuff, feel free to add any other crunchy fall veggies you love)
1 handful of fresh Cilantro chopped
1/4 cup Sunflower or Pumpkin Seeds
1 Green Apple chopped
Extra Virgin Olive Oil
Apple Cider Vinegar
Fresh Lemon Juice
Salt and Pepper to taste
Place all ingredients in a large bowl
Mix dressing ingredients in a jar or small bowl/container
Pour dressing over salad, mix, refrigerate, serve and enjoy!