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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.

Harvest Quinoa Bowl with Apple Vinaigrette


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.


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