Autumn Quinoa Salad via the Cutting Board – Kitchen Gadgets in November

As I started cooking more, that meant chopping more fresh fruits and veggies.  I still have a lot to learn about knife skills, but in the meantime I use this cutting board as my main produce prepping surface:


This particular kitchen fixture was a wedding gift from Crate & Barrel and we used it so much we made sure it made the trip from Chicago to Portland with us – many things were left behind in storage or donated.  Here are 3 reasons why I like this cutting board:

  1. It is easy to clean – the square shape fits into our sink and is easy to wipe down with soap and water.
  2. It is sturdy – this is a solid piece of wood and can handle lots of vigorous veggie chopping.
  3. It is attractive – I don’t mind leaving it on display on our kitchen counter.

The cutting board came in handy when I was making my Autumn Quinoa Salad, which was recently featured on the GlamGirlGlow blog by my classmate from the Institute of Integrative Nutrition, Katie.  This recipe would make a great Thanksgiving side dish if you want to bring a healthy dish to pass.  You can find the full guest blog post here or grab the recipe below.

Autumn Quinoa Salad


  • 1 cup quinoa, cooked to package instructions
  • 1 large apple, chopped
  • 1 large sweet potato, peeled and chopped
  • 1 large bell pepper, chopped
  • 1/3 cup dried cranberries
  • 1/4 cup sunflower seeds
  • 1 lemon, juiced
  • 1-2 Tbsp extra virgin olive oil
  • 1-2 tsp chili powder–optional
  1. Set oven to 350 degrees.
  2. Spread peeled chopped sweet potato in baking dish, sprinkle in extra virgin olive oil and chili powder (optional) and mix together to ensure coverage.
  3. Roast sweet potato for 30-40 minutes, until cooked through.
  4. Prepare the quinoa and place in a large bowl.
  5. Add bell pepper, cranberries and sunflower seeds to the bowl and stir all ingredients together well.
  6. Add the diced apple to the bowl, pour lemon juice on top covering the apple well to help prevent the apples from turning brown, then stir again.
  7. When sweet potato is done, stir into the salad and enjoy! Or, cover the bowl with aluminum foil and store in the fridge for later – this salad is good cold or warm.

Question for you:  Do you have a favorite healthy Thanksgiving menu item?  Please share and I’ll include it in an upcoming blog or Facebook post!




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