Looking for a salad that captures the essence of autumn? This quinoa harvest salad is packed with seasonal ingredients that make it a delightful addition to any meal. It’s not just a salad; it’s a celebration of flavors and textures, perfect for a light lunch or a festive dinner.
This recipe is a fantastic way to use quinoa, a superfood known for its high protein content. Combined with roasted vegetables and a zesty dressing, the result is a salad that’s both healthy and satisfying.
Each bite offers a delightful crunch from the nuts and seeds, a burst of sweetness from the dried fruits, and the earthy taste of quinoa that ties everything together.
Colorful Ingredients
This quinoa harvest salad showcases a vibrant array of ingredients that embody the essence of the fall season.
Fluffy quinoa serves as the perfect base, providing a light and nutritious foundation. It pairs beautifully with roasted sweet potatoes, which add a subtle sweetness and creamy texture when cooked to perfection.
Halved Brussels sprouts contribute a hearty crunch, while diced red bell pepper brings a refreshing pop of color and crispness to the mix. This combination creates a delightful visual appeal as well as a satisfying range of flavors.
Nutritional Powerhouse
Quinoa is often celebrated for its high protein content, making it an excellent choice for those seeking a healthy dish that doesn’t compromise on taste.
Incorporating roasted vegetables not only enhances the flavor profile but also boosts the overall nutrient density of the salad. Sweet potatoes are rich in vitamins A and C, while Brussels sprouts are packed with fiber and antioxidants, supporting overall health.
The addition of dried cranberries and chopped pecans introduces a delightful sweetness and crunch, further enriching the dish with healthy fats and essential nutrients.
Dress It Up
The dressing plays a key role in tying all the elements together, and this salad features a glossy balsamic dressing that perfectly complements the ingredients.
Made with olive oil, balsamic vinegar, and a touch of honey or maple syrup, the dressing adds a tangy sweetness that elevates the flavors without overpowering them. A sprinkle of fresh parsley not only adds a burst of color but also enhances the freshness of the dish.
Serving Suggestions
This quinoa harvest salad can be enjoyed warm or chilled, making it a flexible option for various occasions. Serve it as a side at gatherings or as a main dish for a light lunch.
Presenting the salad on a rustic wooden table accentuates its vibrant colors, making it visually inviting. A few sprigs of fresh parsley scattered around the serving dish can elevate its presentation and reinforce the fresh ingredients used.
Perfect for Any Occasion
Whether for a family dinner, a potluck, or meal prep for the week, this salad is versatile and accommodating. Its combination of flavors and textures appeals to a wide range of preferences, ensuring that it can be a crowd-pleaser.
With its nutritious components and delightful taste, this colorful quinoa harvest salad stands out as a wholesome option that celebrates seasonal ingredients. It brings a burst of flavor and nutrition to any meal, making it a worthwhile addition to your recipe repertoire.
The Ultimate Quinoa Harvest Salad
This quinoa harvest salad is a vibrant mix of fluffy quinoa, roasted seasonal vegetables, and a medley of nuts and dried fruits. It’s a refreshing, nutrient-dense dish that boasts a balance of textures and flavors, from savory to sweet.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 medium sweet potato, diced
- 1 cup Brussels sprouts, halved
- 1 red bell pepper, diced
- 1/2 cup dried cranberries or cherries
- 1/4 cup pecans or walnuts, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey or maple syrup
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
Instructions
- Cook the Quinoa: In a saucepan, combine quinoa and vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until liquid is absorbed. Fluff with a fork and set aside.
- Roast the Vegetables: Preheat the oven to 400°F (200°C). Toss sweet potato, Brussels sprouts, and red bell pepper with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20-25 minutes or until tender and slightly caramelized.
- Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey or maple syrup, salt, and pepper.
- Combine Salad Ingredients: In a large bowl, combine cooked quinoa, roasted vegetables, dried cranberries, nuts, and feta cheese (if using). Drizzle with the dressing and toss to combine.
- Serve: Garnish with fresh parsley and enjoy your nourishing quinoa harvest salad either warm or chilled.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4 servings
- Calories: 320kcal
- Fat: 14g
- Protein: 10g
- Carbohydrates: 43g