Harvest Quinoa and Brown Rice Salad

Harvest Quinoa and Brown Rice Salad is a simple, delicious side dish. Naturally gluten free and made with only a few ingredients, it goes with any dinner!

Prep Time5

Cook Time30

Total Time35

Servings: people

Calories: 220kcal

Ingredients

2 cups butternut squash cubed in small ½ inch cubes
1 tablespoon sage minced finely
2 tablespoon olive oil divided
2 cups brussels sprouts quartered
1 bag Path of Life Organic Quinoa & Brown Rice
½ cup dried cranberries
½ teaspoon black pepper
1 tablespoon balsamic vinegar
¼ cup chopped pecans
⅓ cup goat cheese

Instructions

Preheat oven to 400. Prepare a lined/greased baking sheet.
Cut butternut squash into small pieces. In a bowl, toss the butternut squash with 1 tbsp olive oil and chopped sage to coat all of the pieces. Lay the squash flat on the baking sheet and bake for 15 minutes.
While squash is baking, cut brussels sprouts and prepare other ingredients.
Toss brussels sprouts with remaining 1 tbsp olive oil.
After squash has baked for 15 minutes, push to one side of the baking sheet. Add brussels sprouts to the same pan. Return to the oven for additional 10 minutes.
Once veggies are done roasting, heat Path of Life Quinoa & Brown Rice Mix per directions on the bag. In a big bowl, toss together rice mixture, cooked veggies, dried cranberries, pepper, balsamic vinegar and pecans. Add to a serving dish. Top with goat cheese + serve.

Notes

Substitutions for this recipe:

To make vegan/ dairy free: omit the goat cheese
To make nut free: omit pecans or sub with pumpkin seeds
Squash: You can sub butternut squash with delicata squash
Cheese: Not a fan of goat cheese? Try feta or even a little parmesan!
Dried Fruit: If you don't have dried cranberries, raisins will work

Nutrition