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To make a tasty Harvest Quinoa Salad, gather these items: - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 medium sweet potato, peeled and diced - 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) - 1/4 cup olive oil - 2 tablespoons apple cider vinegar - 1 teaspoon maple syrup - Salt and pepper to taste - Fresh parsley for garnish I love using seasonal ingredients for this salad. In fall, sweet potatoes and Brussels sprouts shine. They add warmth and flavor. You can also swap in seasonal greens, like kale or spinach, in winter. Fresh herbs like basil or dill can liven up the salad in spring and summer. Always choose vibrant, local produce when you can. It’s fresher and tastes better! Feel free to personalize your Harvest Quinoa Salad! Here are some fun ideas: - Add grilled chicken or chickpeas for protein. - Toss in diced apples or pears for sweetness. - Use walnuts instead of pecans for a different crunch. - Try different cheeses like goat cheese for a tangy twist. - Add chopped bell peppers or cucumbers for extra freshness. With these ingredients and ideas, you can make a salad that fits your taste and the season perfectly. For the full recipe, check the details above! First, gather your ingredients. You will need quinoa, sweet potatoes, Brussels sprouts, cranberries, and pecans. Rinse the quinoa under cold water. This step helps remove any bitter taste. Preheat your oven to 400°F (200°C). This ensures your veggies roast well. In a medium saucepan, add the rinsed quinoa and vegetable broth. Bring this mix to a boil. Once boiling, reduce the heat to low. Cover the pan and let it simmer for 15 minutes. After this time, check if the quinoa absorbed all the broth. If it did, fluff it with a fork and set it aside. This method gives you light and fluffy quinoa. Now, let’s prepare the sweet potatoes and Brussels sprouts. Peel and dice one medium sweet potato. Trim and halve one cup of Brussels sprouts. Toss them on a baking sheet with one tablespoon of olive oil, salt, and pepper. Spread them out evenly. Place the sheet in the oven for 25-30 minutes. Stir them halfway through to ensure even roasting. When done, they should be tender and slightly caramelized. This roasting brings out their natural sweetness. For the full method, check the Full Recipe. To fluff quinoa well, first rinse it under cold water. This removes any bitter taste. After cooking, let it sit covered for a few minutes. Then, use a fork to gently fluff the grains. This method helps keep quinoa light and airy. A well-fluffed quinoa adds texture to your Harvest Quinoa Salad. You can change the dressing to suit your taste. Try adding lemon juice for brightness or tahini for creaminess. A bit of Dijon mustard can give it a nice kick. For a sweet twist, use honey instead of maple syrup. These dressing variations can make your salad unique each time. Serve your Harvest Quinoa Salad in a large bowl. Arrange the ingredients neatly for a lovely look. Top with fresh herbs or extra feta for color. You can also add sliced avocado for creaminess. This not only enhances taste but also makes the dish more filling. Enjoy it chilled or at room temperature for the best flavor. {{image_2}} If you want a vegan Harvest Quinoa Salad, skip the feta cheese. You can add nutritional yeast for a cheesy taste without dairy. Another great option is to use avocado for creaminess. It adds healthy fats too. You might try a tahini dressing made from tahini, lemon juice, and garlic. This dressing will give your salad a rich flavor. This salad is naturally gluten-free since quinoa is a safe grain. If you want to add more texture, try using cooked lentils or chickpeas. They boost protein and fiber. You can also include roasted butternut squash instead of sweet potatoes for a different taste. Just remember to check labels for any packaged ingredients to ensure they are gluten-free. Herbs and spices can make your quinoa salad shine. Fresh herbs like basil, cilantro, or mint add brightness. You can also sprinkle in cumin or smoked paprika for a warm touch. If you like heat, add a pinch of cayenne or red pepper flakes. For an earthy flavor, try mixing in some ground turmeric. Using these enhancements will lift your salad's taste and make it even more enjoyable. To keep your Harvest Quinoa Salad fresh, store it in an airtight container. This helps keep moisture locked in while preventing any odors from other foods in the fridge. Make sure to chill the salad within two hours after making it. It can stay fresh for about 3 to 5 days. If you see any signs of spoilage, it’s best to throw it out. If you want to save some salad for later, freezing is a great option. However, quinoa can change texture when frozen. I recommend freezing the salad without the dressing. Place the salad in a freezer-safe container. It can last up to three months in the freezer. When you’re ready to eat, just thaw it in the fridge overnight. When it’s time to enjoy your leftovers, avoid the microwave if you can. It may dry out the salad. Instead, take out the salad and let it sit at room temperature for 15 to 30 minutes. If you prefer it warm, heat the quinoa in a pan on low heat. Stir gently until warmed through. Add fresh dressing afterward for the best flavor. For the full recipe, check out the Harvest Quinoa Salad section above. Quinoa is a superfood packed with nutrition. It is high in protein, making it great for muscle health. Quinoa also has fiber, which aids digestion and keeps you full longer. It contains vitamins like B and E, plus essential minerals such as magnesium and iron. This grain is also gluten-free, making it safe for those with gluten intolerance. Eating quinoa can help support heart health and reduce the risk of chronic diseases. Yes, you can prepare this salad ahead of time. Making it a day in advance can enhance the flavors. Just store it in the fridge in an airtight container. If you do this, wait to add the dressing until right before serving. This keeps the ingredients fresh and crunchy. Harvest Quinoa Salad lasts about 3 to 5 days in the fridge. Store it in a tightly sealed container to keep it fresh. If you notice any changes in smell or texture, it's best to toss it. Always check for signs of spoilage before enjoying leftovers. In this article, we covered the key ingredients for a delicious Harvest Quinoa Salad. You learned about seasonal options and fun add-ins for flavor. I provided step-by-step directions that help in preparing and cooking the quinoa and veggies just right. You also explored tips for serving and storing your salad. Final thoughts: Customize your dish with variations that suit your taste. Enjoy creating your unique salad!

Harvest Quinoa Salad

Savor the flavors of fall with this delicious Harvest Quinoa Salad! Packed with roasted sweet potatoes, Brussels sprouts, and a hint of sweetness from cranberries and maple syrup, this vibrant dish is perfect for any gathering. It's easy to whip up and can be enjoyed chilled or at room temperature. Click through to explore the full recipe and elevate your mealtime with this nutritious and tasty salad!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

1 medium sweet potato, peeled and diced

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)

1/4 cup olive oil

2 tablespoons apple cider vinegar

1 teaspoon maple syrup

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Preheat the oven to 400°F (200°C).

    On a baking sheet, toss the diced sweet potato and Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Spread them out in a single layer. Roast in the oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.

      While the vegetables roast, place the rinsed quinoa in a saucepan with the vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa has absorbed all the liquid. Fluff with a fork and set aside.

        In a small bowl, whisk together the remaining olive oil, apple cider vinegar, maple syrup, salt, and pepper to create a dressing.

          In a large bowl, combine the cooked quinoa, roasted sweet potato, Brussels sprouts, dried cranberries, and chopped pecans. If using, add in the crumbled feta cheese.

            Drizzle the dressing over the salad and toss gently to combine.

              Garnish with fresh parsley before serving.

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

                  - Presentation Tips: Serve the salad in a large, shallow bowl, arranging the ingredients attractively with a sprinkle of additional feta and parsley on top for a pop of color. Enjoy chilled or at room temperature!