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- 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth - 1 medium sweet potato, peeled and diced into 1-inch cubes - 1 cup Brussels sprouts, trimmed and halved - 1/2 cup dried cranberries - 1/2 cup pecans, roughly chopped - 1/4 cup feta cheese, crumbled (optional for a creamy touch) - 1/4 cup extra virgin olive oil - 2 tablespoons apple cider vinegar - 1 teaspoon pure maple syrup - Sea salt and freshly ground black pepper, to taste - Fresh parsley, chopped, for garnish You can make this salad unique by adding different flavors. Here are some ideas: - Grilled chicken or chickpeas for protein. - Avocado for creaminess. - Spinach or kale for more greens. - Apples or pears for a sweet crunch. - Sunflower seeds for extra crunch. Quinoa is a great grain. It has protein and fiber. It helps keep you full. Sweet potatoes add vitamins A and C. They also provide healthy carbs. Brussels sprouts are full of fiber and vitamin K. They support digestion. Dried cranberries offer antioxidants, which are good for health. Pecans provide healthy fats, aiding heart health. Feta cheese adds calcium and flavor. Olive oil is a great source of healthy fats. It boosts heart health, too. All these ingredients together make a balanced and nourishing dish. For the full recipe, check the details above. First, you need to preheat your oven to 400°F (200°C). This step is key for roasting. Next, take your sweet potato and peel it. Cut it into 1-inch cubes. Then, trim your Brussels sprouts and slice them in half. On a large baking sheet, toss the sweet potato and Brussels sprouts with 1 tablespoon of olive oil. Sprinkle some sea salt and black pepper for flavor. Spread the veggies out in a single layer. This way, they roast evenly. Bake them for about 25-30 minutes. Stir them halfway through cooking for a nice brown finish. While your veggies roast, it's time to cook the quinoa. Rinse 1 cup of quinoa under cool water. This helps remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth. Bring it to a boil over high heat. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 15 minutes. The liquid should absorb fully. Once it's done, fluff the quinoa with a fork and let it cool. Now, let's mix everything together. In a small bowl, whisk together the remaining olive oil, apple cider vinegar, maple syrup, and a pinch of salt and pepper. This will be your dressing. In a large mixing bowl, combine the cooled quinoa, roasted sweet potato, Brussels sprouts, dried cranberries, and chopped pecans. If you want, fold in some crumbled feta cheese for extra creaminess. Drizzle your dressing over the quinoa mix and toss gently. Finally, garnish with fresh parsley before serving. Enjoy this Harvest Quinoa Salad as a wholesome meal. For the complete recipe, check the Full Recipe section. To cook quinoa, rinse it well. This removes the bitter coating. Use two cups of vegetable broth for one cup of quinoa. Bring the broth to a boil, then lower the heat. Cover the pot and let it simmer for about 15 minutes. After cooking, fluff the quinoa with a fork. This makes it light and airy. Dressings make a big difference. For the Harvest Quinoa Salad, combine olive oil, apple cider vinegar, and a bit of maple syrup. This mix adds a sweet and tangy flavor. You can adjust the taste by adding salt and pepper. Drizzle the dressing over the salad just before serving. This keeps the salad fresh and bright. Presentation is key for any dish. Serve your Harvest Quinoa Salad in a large, shallow bowl. Layer the ingredients artfully. Top with a sprinkle of feta cheese and fresh parsley. This adds color and makes the salad look inviting. You can also serve it chilled or at room temperature. Either way, it tastes great! For the full recipe, check out the detailed instructions above! {{image_4}} You can change the ingredients based on the season. In summer, try adding fresh corn and cherry tomatoes. For winter, swap in roasted root veggies like carrots or parsnips. Seasonal swaps keep your salad fresh and exciting. You can mix and match to suit your local harvest. This salad is easy to tweak for various diets. To make it vegan, simply skip the feta cheese. It still tastes great without it. For gluten-free, quinoa is naturally gluten-free, so you’re all set! Just check that your broth is gluten-free too. These small changes make the dish friendly for everyone. Add spices and herbs to enhance the flavor. Try cumin or smoked paprika for a warm taste. Fresh herbs like basil or mint can give a bright twist. You can also mix in a bit of lemon juice for added zing. Experiment with your favorite flavors to make this salad your own. For the full recipe, check out the Harvest Quinoa Salad details. To store leftovers from your Harvest Quinoa Salad, use an airtight container. This keeps the salad fresh and safe. You can keep it in the fridge for up to four days. Just make sure it cools down before sealing it. Keep your salad in the coldest part of the fridge. This helps maintain its taste and texture. If you notice any extra moisture, use a paper towel in the container. It absorbs excess liquid and keeps your salad crisp. Freezing quinoa salad is possible but not always ideal. Some ingredients, like cranberries and nuts, can change texture when frozen. If you choose to freeze it, pack it tightly in a freezer-safe container. It can last up to three months. When ready to eat, thaw it in the fridge overnight. Enjoy the full recipe for the best taste. The best vegetables for this salad are those that add color and taste. Sweet potatoes and Brussels sprouts shine in this dish. You can also add bell peppers for crunch or roasted carrots for sweetness. Spinach or kale can bring a fresh touch. Using seasonal veggies makes the salad even better. You can mix and match to suit your taste. Harvest Quinoa Salad stays fresh in the fridge for about 3 to 5 days. Store it in an airtight container to keep it tasty. If you notice any moisture, drain it before sealing. This helps maintain its flavor and texture. The salad may become softer over time, but it still tastes great. Yes, you can make this salad ahead of time. It’s perfect for meal prep! Prepare it a day or two before serving. Just keep the dressing separate until you are ready to eat. This way, the salad stays crisp and fresh. When you are ready, drizzle the dressing, mix, and enjoy! In this article, we explored the key ingredients for a tasty Harvest Quinoa Salad. We covered how to prepare vegetables, cook quinoa, and mix the salad. You learned how to add fun extras and enhance flavors with dressings. Variations let you swap in seasonal veggies or adjust for diets. Lastly, we shared storage tips to keep leftovers fresh. Experiment with this salad to find your favorite version. Enjoy making it your own!

Harvest Quinoa Salad

Savor the flavors of fall with this delightful Harvest Quinoa Salad! Packed with quinoa, roasted sweet potatoes, crispy Brussels sprouts, and a burst of cranberries, this salad is both nutritious and delicious. Drizzled with a zesty dressing and topped with crunchy pecans, it's perfect for any occasion. Discover the step-by-step recipe and elevate your meal today—click to explore how to make this tasty dish that everyone will love!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth

1 medium sweet potato, peeled and diced into 1-inch cubes

1 cup Brussels sprouts, trimmed and halved

1/2 cup dried cranberries

1/2 cup pecans, roughly chopped

1/4 cup feta cheese, crumbled (optional for a creamy touch)

1/4 cup extra virgin olive oil

2 tablespoons apple cider vinegar

1 teaspoon pure maple syrup

Sea salt and freshly ground black pepper, to taste

Fresh parsley, chopped, for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    On a large baking sheet, toss the diced sweet potato and halved Brussels sprouts with 1 tablespoon of olive oil, seasoning them with a sprinkle of sea salt and freshly ground black pepper. Ensure they are spread out in a single layer for even roasting. Roast in the oven for approximately 25-30 minutes, or until the vegetables are tender and exhibit a golden caramelization, stirring halfway through cooking for even browning.

      Meanwhile, in a medium saucepan, combine the rinsed quinoa with the vegetable broth. Bring the mixture to a vigorous boil over high heat, then reduce the heat to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed. Once cooked, fluff the quinoa gently with a fork and set aside to cool.

        In a small mixing bowl, whisk together the remaining olive oil, apple cider vinegar, maple syrup, and a pinch of salt and pepper to create a zesty dressing that complements the salad’s flavors.

          In a large mixing bowl, combine the cooled quinoa, roasted sweet potato, Brussels sprouts, dried cranberries, and chopped pecans. If using, fold in the crumbled feta cheese to add a creamy layer of flavor.

            Drizzle the prepared dressing over the quinoa mixture and toss gently to ensure all ingredients are elegantly coated.

              Finish by garnishing the salad with a sprinkle of fresh parsley for a vibrant touch just before serving.

                Prep Time: 15 min | Total Time: 50 min | Servings: 4-6

                  - Presentation Tips: Serve the salad in a large, shallow bowl, artfully arranging the ingredients. Add a finishing touch with an extra sprinkle of feta and a few more parsley leaves on top to enhance visual appeal. Enjoy this dish either chilled or at room temperature for the best flavor experience!