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Kevin Curry

Fall Quinoa Salad Bowl Recipe

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Fall Quinoa Salad Bowl Recipe


* Optional Substitution Note
  • 1 1/2 cups sweet potato, chopped
  • 1 1/2 cups cooked quinoa
  • 2/3 cup pomegranate seeds
    • sub: fresh raspberries
  • 2 cups arugula
    • sub: spinach
  • 1/3 cup goat cheese crumble


Step 1

Set oven to 420F / 216C.  Add sweet potato pieces to a baking tray spray with oil, and sprinkle with sea & pepper.  Toss and spread out on the baking tray.  Bake for 20 minutes, or until soft and edges are slightly browned.

Set aside to cool to room temperature.

Step 2

Add all ingredients to a mixing bowl and gently toss together. Season to taste with sea salt & pepper.

Fall Quinoa Bowl - 5 Ingredient Recipe

Step 3

Enjoy as a side dish or as part of your weekly meal prep.  Store in the fridge for 4 – 6 days.

Fall Quinoa Bowl - 5 Ingredient Recipe

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About Kevin - author


Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!