Eats By Ashley

This meal combines fall flavors with a classic protein, salmon. It is a great meal that requires basic pantry staples such as quinoa and balsamic dressing and combines them with essential fall produce. The quinoa salad with sweet potatoes and brussel sprouts makes for a hearty side dish to accompany the salmon, the protein source. This recipe makes a single serving!

Ingredients

• 1 small sweet potato
• 7-8 small Brussel sprout heads
• 2 tbsp pecans
• 1/3 cup uncooked quinoa
• 2 tbsp balsamic vinaigrette
• 1/2 tbsp olive oil
• 4 oz salmon

Directions

• Cube the sweet potatoes and cut the burssel sprouts in half
• coat the sweet potatoes in 1/2 tbsp olive oil and salt and pepper then roast in the oven for 20 minutes at 400F
• Then flip the sweet potatoes and add in the Brussel sprouts and place the salmon on the other side of the pan
• Cook the vegetables and salmon for 15 minuets
• While cooking place 1/3 cup of quinoa with 2/3 cup of water in a pan and cook on the stove top on medium heat until all the water is absorbed
• After the vegetables and quinoa are done combine the quinoa, pecans, roasted vegetables, and balsamic vinegar to make the fall salad and plate with the salmon