Harvest Quinoa Bowl with Apple Vinaigrette

Harvest Quinoa Bowl with Apple Vinaigrette

This health vegetarian quinoa bowl is loaded with superfoods, packed with flavor and easy to prepare.


Servings: 24

Quinoa Bowl
6 (8 lb) medium sweet potatoes, cut into 1/2-inch cubes
2/3 cup (3 oz) olive oil, divided
2 tbsp (1.2 oz) salt, divided
24 cups (10.5 lb) cooked quinoa
1/2 cup (3.7 oz) lemon juice
12 cups (5.5 oz) baby arugula
12 cups (7.5 oz) baby spinach
6 avocados (4 oz each), halved, pitted and thinly sliced
1 1/2 cups (14.5 oz) sliced sun-dried tomatoes
1 1/2 cups (5 oz) toasted pumpkin seeds
1 cup (10 oz) goat cheese, crumbled


Apple Vinaigrette
1 1/2 cups (15 oz) Musselman’s® Premium Apple Butter
1 1/2 cups (10 oz) olive oil
1 cup (8 oz) Musselmans® Apple Cider Vinegar
1/4 cup (6 oz) finely chopped shallots
2 tbsp (1 oz) Dijon mustard


  1. To make the Quinoa Bowl: Preheat oven to 400°F. In large bowl, toss together sweet potatoes, 1/3 cup olive oil and 1 tbsp salt; transfer to parchment paper–lined baking sheets. Bake for 15 to 20 minutes or until golden and cooked through.
  2. To make the Apple Vinaigrette: Whisk together Musselman’s® Premium Apple Butter, olive oil, Musselmans® Apple Cider Vinegar, shallots and Dijon mustard until combined.
  3. Toss together quinoa, lemon juice and remaining olive oil and salt. Spoon 1 cup (5 oz) quinoa into each bowl; top with 1/2 cup (0.2 oz) arugula, 1/2 cup (0.3 oz) spinach, one-quarter of a sliced (1 oz) avocado, 1 tbsp (0.6 oz) sun-dried tomatoes, 1 tbsp (0.2 oz) pumpkin seeds and 1 tbsp (0.4 oz) goat cheese. Drizzle with 2 tbsp (1.6 oz) vinaigrette.


Prepared dressing can be covered and refrigerated for up to 3 days.

100% American grown apples.

Since the beginning, we've been dedicated to bringing you the highest-quality foods made with honesty and integrity. We make quality a priority, from harvest to storage.

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