Description
A delightful Autumn Harvest Quinoa Salad featuring toasted quinoa, roasted vegetables, nuts, and a tangy dressing—perfect for cozy dinners or potlucks.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 cup roasted vegetables (e.g., butternut squash, Brussels sprouts, carrots)
- 1/2 cup nuts (e.g., walnuts, pecans, almonds)
- 1/4 cup dried cranberries (optional)
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Fresh herbs (e.g., parsley or cilantro) for garnish
Instructions
- Rinse quinoa under cold water in a fine mesh strainer.
- In a saucepan, combine rinsed quinoa and water or vegetable broth. Bring to a boil over medium heat.
- Reduce heat, cover, and simmer for 15-20 minutes until fluffy and all liquid is absorbed.
- Preheat oven to 400°F (200°C).
- Spread vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes until tender and caramelized.
- In a large bowl, combine the cooked quinoa, roasted vegetables, nuts, and dried cranberries.
- In a separate bowl, whisk together olive oil, apple cider vinegar, salt, and pepper for dressing. Drizzle over the salad and toss gently to combine.
- Garnish with fresh herbs before serving.
Notes
Perfect for meal prep and tastes even better the next day as flavors meld. Swap seasonal vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg