Healthy Christmas Recipe: quinoa salad with vegetables
The holidays are a time for indulgence, but you don’t have to sacrifice your health to enjoy delicious festive meals.
This nutrient-packed quinoa salad with roasted vegetables is the perfect side dish or light main course for your holiday table. Full of fiber, vitamins, and antioxidants, it’s as colorful as it is tasty!
Reading time: 2 minutes
Ingredients:
- 1 cup quinoa
- 2 cups vegetable broth (or water)
- 1 cup roasted sweet potatoes, diced
- 1 cup roasted Brussels sprouts, halved
- 1/2 cup pomegranate seeds
- 1/4 cup chopped walnuts
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp maple syrup
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Cook the quinoa: Rinse quinoa under cold water, then cook according to package instructions, using vegetable broth for extra flavor.
- Roast the vegetables: Preheat the oven to 400°F (200°C). Toss sweet potatoes and Brussels sprouts in olive oil, salt, and pepper. Roast for 20-25 minutes, stirring halfway through.
- Assemble the salad: In a large bowl, combine the cooked quinoa, roasted vegetables, pomegranate seeds, and walnuts.
- Dress the salad: Whisk together balsamic vinegar, maple syrup, and a pinch of salt and pepper. Drizzle over the salad and toss to combine.
- Garnish and serve: Top with fresh parsley and serve warm or at room temperature.
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*** This article is for informational purposes only. Consult a physician or dietitian before making any changes to your diet or lifestyle.
