Fall Quinoa Salad
A hearty and healthy fall salad packed with quinoa, roasted seasonal vegetables, dried cranberries, and feta cheese, perfect for a cozy night in.
Ingredients
Main Ingredients
- 1 cup quinoa High in protein and gluten-free.
- 2 cups vegetable broth or water Vegetable broth adds extra flavor.
- 1 cup roasted seasonal vegetables Use butternut squash, Brussels sprouts, bell peppers, or seasonal veggies.
- 1/2 cup dried cranberries Adds sweetness.
- 1/2 cup pecans, chopped Can be substituted with walnuts.
- 1/2 cup feta cheese, crumbled Adds creaminess and saltiness.
- 2 tablespoons olive oil Use extra virgin for best flavor.
- 1 tablespoon apple cider vinegar For tanginess.
- to taste salt and pepper Essential for flavor enhancement.
- optional fresh herbs for garnish Parsley or thyme work well.
Instructions
Preparation
- Rinse quinoa under cold water to remove saponins.
- In a pot, combine rinsed quinoa and vegetable broth. Bring to a boil, then simmer for about 15 minutes until fluffy.
- Preheat oven to 400°F (200°C). Chop seasonal vegetables and toss them with olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
Mixing
- In a large bowl, mix cooked quinoa, roasted vegetables, cranberries, pecans, and feta cheese.
- In a smaller bowl, whisk together olive oil and apple cider vinegar, season with salt and pepper, and pour over the salad mixture. Toss everything together.
Serving
- Serve warm, cold, or at room temperature. Garnish with fresh herbs if desired.
Notes
This salad keeps well in an airtight container for 3-5 days. Reheat gently if desired, and add a splash of broth or olive oil if it seems dry.
Nutrition
Serving: 1gCalories: 360kcalCarbohydrates: 45gProtein: 10gFat: 18gSaturated Fat: 3gSodium: 450mgFiber: 6gSugar: 5g
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