Description
A cozy, nourishing salad perfect for chilly evenings and festive gatherings. This warm quinoa salad brings together hearty roasted vegetables, nutty quinoa, sweet cranberries, and a tangy citrus dressing for a comforting winter meal that’s both healthy and flavorful.
Ingredients
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1 cup quinoa, rinsed
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2 cups vegetable broth or water
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2 medium carrots, peeled and diced
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1 medium sweet potato, peeled and diced
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1 small red onion, diced
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1 cup Brussels sprouts, halved
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2 tablespoons olive oil
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Salt and black pepper, to taste
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1 teaspoon ground cinnamon
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1 teaspoon smoked paprika
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1/2 cup dried cranberries
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1/4 cup chopped toasted pecans or walnuts
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2 tablespoons fresh parsley, chopped
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1 tablespoon balsamic vinegar
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1 tablespoon fresh orange juice
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1 teaspoon Dijon mustard
Instructions
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In a medium saucepan, bring vegetable broth or water to a boil. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15–20 minutes until the liquid is absorbed and quinoa is fluffy. Set aside.
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Preheat oven to 400°F (200°C). In a large bowl, toss carrots, sweet potato, red onion, and Brussels sprouts with olive oil, salt, pepper, cinnamon, and smoked paprika until well coated.
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Spread vegetables on a baking sheet in a single layer and roast for 25–30 minutes, stirring halfway through, until tender and caramelized.
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In a small bowl, whisk together balsamic vinegar, orange juice, and Dijon mustard. Season with a pinch of salt and pepper.
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In a large mixing bowl, combine quinoa, roasted vegetables, dried cranberries, and toasted nuts. Pour dressing over the top and toss gently to combine.
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Sprinkle with fresh parsley and serve warm as a main or side dish.
Notes
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Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
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Substitute sweet potatoes with butternut squash or Brussels sprouts with broccoli depending on availability.
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Add chickpeas, lentils, or tofu for extra plant-based protein.
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For a non-vegan version, top with a sprinkle of feta or goat cheese.
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Toasting quinoa before cooking enhances its nutty flavor and aroma.
- Prep Time: 15 minutes
- Cook Time: 35 minutes