Harvest Quinoa Salad With Roasted Veggies
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Vegetarian, Gluten-Free
Ingredients
Scale
- 1 cup uncooked quinoa (rinsed)
- 2 cups water or vegetable broth
- 2 large sweet potatoes, peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 1 small red onion, sliced into wedges
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans or walnuts
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons balsamic glaze or a lemon-tahini dressing
Instructions
- Preheat your oven to 400°F (200°C). On a large rimmed baking sheet, toss the cubed sweet potatoes, halved Brussels sprouts, and red onion wedges with olive oil, salt, and pepper. Spread them out in a single layer to ensure they roast evenly.
- Place the baking sheet in the oven and roast for 25 to 30 minutes. Mid-way through, toss the vegetables with a spatula. You are looking for the sweet potatoes to be fork-tender and the Brussels sprouts to have crispy, golden-brown edges.
- While the vegetables are roasting, combine the rinsed quinoa and water (or broth) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- If your pecans or walnuts are raw, place them in a small dry skillet over medium heat. Toast for 3 to 5 minutes, stirring frequently, until they become fragrant and slightly darker. Remove immediately from the pan to prevent burning.
- In a large mixing bowl, combine the cooked quinoa and the roasted vegetables. Fold in the dried cranberries and toasted pecans. Gently toss everything together so the flavors meld while the ingredients are still warm.
- Transfer the salad to a serving platter or individual bowls. Sprinkle with crumbled feta cheese if using, and drizzle with balsamic glaze or your favorite lemon-tahini dressing just before serving.