Garlic Sage Toasted Quinoa Salad
This Garlic Sage Toasted Quinoa Salad is layered with fall flavor from the roasted veggies to the creamy apple butter tahini dressing. Great to meal prep ahead to make adding veggies to your plate during the week a lot easier and tastier.
Cooked salads layered with flavor are all I need right now after a long run of beige food this last week. And this one is the perfect thing to batch ahead of the week if your body is in need of some fiber and veggies too. Now, while I love showing how you can build bowls like this from scratch, just note, I do have some short cuts listed for you in this post too. Now, let’s get to it, let’s build a cozy comfort bowl you can munch on throughout the colder months.
Why You’ll Love This Garlic Sage Toasted Quinoa Salad
- A great vegetable heavy salad. For those days you end up craving some type of vegetable. Prep ahead, store it in the fridge then use it to add to your plate throughout the week.
- Simple in season ingredients. Seasonal produce is always cheaper, which is why I used brussels sprouts and kale. I also emphasize a lot of fall flavors in the quinoa by infusing it with both garlic and crispy fried sage.
- High in fiber. Between the use of whole grains, seeds and veggies, this salad is packed with filling fiber to help feed your good gut bacteria.
Nutrition Tip
When adding fiber, do it slowly and consistently, so your gut can get used to it. You may also find that cooking a lot of fiber-rich foods can help soften some fibers and make them easier to digest.
Key Ingredients and Substitutions
- Quinoa: I used white quinoa. If not a fan, this can also be done using farro. If you need more convenience, use some store bought frozen quinoa instead.
- Brussels Sprouts: This can be swapped for shredded cabbage. And for convenience, look for some pre-shredded veggies in your local grocery store in the produce section.
- Shallots: I love the combination of brussels sprouts with shallots, but you can easily swap with some sliced red onions.
- Kale: Use the variety of kale you love. If not a fan of kale, skip making the kale salad and instead stir in your favorite tender greens like arugula or baby spinach.
- Lemon: I recommend fresh lemon for the best results.
- Tahini: For the best flavor, use good quality tahini. It makes a difference in terms of taste as lower quality tahini can oftentimes be thick, chunky and bitter in flavor. If you have a sesame allergy, a good alternative can be cashew butter or sunflower seed butter.
- Apple Butter: Apple butter this time of year is amazing. If you don’t have access to it, you can also use a different fruit preserve that you love. Apricot preserves work well as a great replacement here.
- Sage: Make sure to use fresh sage. It will offer this dish the best flavor.
- Garlic: I used both fresh garlic and garlic powder.
- Seasonings: I seasoned the brussels sprouts with garlic powder, onion powder, fennel seeds, and dry thyme. Try this with other seasonings if you prefer.
- Pepitas: This also works using walnuts, pine nuts or almond slices. Use what you like best and is most affordable to you.
- Pomegranate: If not a fan of fruit in salad, feel free to leave it out. You can also replace with golden raisins or cranberries.
How to Make Garlic Sage Toasted Quinoa Salad
Preheat the oven to 425F. Prep and cook the quinoa according to package instructions then set aside to cool.
To a lined sheet pan, add the brussels sprouts and shallots then top with the garlic powder, onion powder, fennel seeds, thyme and a generous pinch of salt. Drizzle the tray with about 1 tablespoon or more of oil then toss well to coat. Bake in the oven for 15-20 minutes until the edges look crispy, giving the tray a toss halfway.
Add a drizzle of oil to a sauté pan (I used about a little more than a tablespoon) and place over medium low heat. When the oil is hot, add the sage and fry in the oil for about 1-2 minutes. Transfer the sage to a paper towel to drain, then in the same pan add the garlic and sauté until fragrant.
To the pan, add the quinoa and pepitas along with a generous pinch of salt then stir to combine. Continue to sauté the mixture occasionally for 4-6 minutes until some of the quinoa starts to brown then remove from heat. Crush up the sage leaves into small pieces then stir them into the quinoa mixture. Adjust salt to taste then set aside.
In a mixing bowl, add the chopped kale along with the zest of one lemon, juice of half a lemon, extra virgin olive oil and a pinch of salt. Use your hands to massage the ingredients into the kale until the kale has shrunk in size and softened.
Make the dressing by adding the tahini, apple butter, mustard, maple syrup, juice from the remaining lemon half and a generous pinch of salt. Whisk to combine and thicken then add the water and whisk again until smooth. If too thick, add water 1 tablespoon at a time while whisking until your desired consistency is reached.
To assemble, add the kale and quinoa to the tray of brussels sprouts along with half the dressing and toss together to combine with tongs. Portion out a serving of the salad and top with more dressing if desired and some pomegranate seeds then enjoy.
Expert Tips
- Customize the salad the way you like it. I share some ingredient substitutions above, but feel free to add more or less when it comes to herbs and spices. Everyone’s taste preference is different, so always taste and adjust as you go along.
- Give your vegetables space to roast on the pan. Spread them out into a single layer, minimizing overlap where you can. This will prevent the vegetables from steaming on top of each other and instead give you some brussels sprouts with crispy edges.
- Try the salad with roasted kale. I like having an element of cooked and fresh greens in my bowls, but you can very easily toss the kale in oil and roast in the oven for 5-7 minutes until softened and crisp around the edges. Once roasted, stir it into the tray of brussels sprouts as recommended in the rest of the recipe.
- Save some time. Use pre-shredded brussels sprouts and bagged pre-cooked frozen quinoa to cut down on chopping, cooking time, and assembly.
Frequently Asked Questions
This salad is great to make ahead of time. When preparing, place the dressed salad and pomegranate seeds in separate airtight containers then store in the fridge for up to 4-5 days. When ready to eat, just top the salad with the pomegranate seeds and enjoy. If storing the dressing separately, this can be stored in the fridge for up 5 days.
You can eat this salad while it is still warm, but it also can be eaten cold after refrigerating. This salad holds up well and tastes just as great warm or cold.
This meal is naturally gluten-free and nut-free. The only ingredient left that is a common allergy is sesame seeds from the tahini. Feel free to swap the tahini with a thick plant-based yogurt you like or swap the dressing for a vinaigrette you love.
How to Serve
This salad is great if you are looking for a lighter lunch option or a satisfying side. If you need additional protein to help fill you up, you can serve this topped with some hemp hearts, crispy tofu or beans of your choice.
More Plant-Based Power Bowls to Try
- Peanut Lime Charred Cabbage Salad
- Cilantro Lime Slaw Bowl with Roasted Sweet Potatoes
- Herby Avocado White Bean Salad
- Citrus Infused Couscous Chickpea Salad
- Garlic Sesame Noodles
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
Print
Garlic Sage Toasted Quinoa Salad
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 3–4 servings 1x
- Category: Salad
- Method: Stove Top
- Cuisine: American
- Diet: Vegan
Description
This Garlic Sage Toasted Quinoa Salad is layered with fall flavor from the roasted veggies to the creamy apple butter tahini dressing. Great to meal prep ahead to make adding veggies to your plate during the week a lot easier and tastier.
Ingredients
- Avocado oil for cooking and roasting
- 1/2 cup dry quinoa
- 1 lb brussels sprouts, trimmed and thinly sliced
- 2 shallots, sliced
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dry thyme
- 1/4 tsp fennel seeds, optional
- 10 leaves of sage
- 3 cloves garlic
- 1/3 cup raw pepitas
- 8 leaves of kale, stems removed and finely chopped
- 1 tsp extra virgin olive oil
- 1 lemon
- 1/4 cup pomegranate seeds
- Kosher salt to taste
Apple Butter Tahini Dressing
- 1/4 cup tahini
- 2 tbsp apple butter
- 1 tsp dijon mustard
- 1 clove garlic, grated
- 1–2 tsp maple syrup, optional
- 3–4 tbsp water
Instructions
- Preheat the oven to 425F. Prep and cook the quinoa according to package instructions then set aside to cool.
- To a lined sheet pan, add the brussels sprouts and shallots then top with the garlic powder, onion powder, fennel seeds, thyme and a generous pinch of salt. Drizzle the tray with about 1 tablespoon or more of oil then toss well to coat. Bake in the oven for 15-20 minutes until the edges look crispy, giving the tray a toss halfway.
- Add a drizzle of oil to a sauté pan (I used about a little more than a tablespoon) and place over medium low heat. When the oil is hot, add the sage and fry in the oil for about 1-2 minutes. Transfer the sage to a paper towel to drain, then in the same pan add the garlic and sauté until fragrant.
- To the pan, add the quinoa and pepitas along with a generous pinch of salt then stir to combine. Continue to sauté the mixture occasionally for 4-6 minutes until some of the quinoa starts to brown then remove from heat. Crush up the sage leaves into small pieces then stir them into the quinoa mixture. Adjust salt to taste then set aside.
- In a mixing bowl, add the chopped kale along with the zest of one lemon, juice of half a lemon, extra virgin olive oil and a pinch of salt. Use your hands to massage the ingredients into the kale until the kale has shrunk in size and softened.
- Make the dressing by adding the tahini, apple butter, mustard, maple syrup, juice from the remaining lemon half and a generous pinch of salt. Whisk to combine and thicken then add the water and whisk again until smooth. If too thick, add water 1 tablespoon at a time while whisking until your desired consistency is reached.
- To assemble, add the kale and quinoa to the tray of brussels sprouts along with half the dressing and toss together to combine with tongs. Portion out a serving of the salad and top with more dressing if desired and some pomegranate seeds then enjoy.
Notes
Customize the salad the way you like it. I share some ingredient substitutions above, but feel free to add more or less when it comes to herbs and spices. Everyone’s taste preference is different, so always taste and adjust as you go along.
Give your vegetables space to roast on the pan. Spread them out into a single layer, minimizing overlap where you can. This will prevent the vegetables from steaming on top of each other and instead give you some brussels sprouts with crispy edges.
Try the salad with roasted kale. I like having an element of cooked and fresh greens in my bowls, but you can very easily toss the kale in oil and roast in the oven for 5-7 minutes until softened and crisp around the edges. Once roasted, stir it into the tray of brussels sprouts as recommended in the rest of the recipe.
Save some time. Use pre-shredded brussels sprouts and bagged pre-cooked frozen quinoa to cut down on chopping, cooking time, and assembly.
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