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To make a Fall Harvest Quinoa Salad, you need a mix of fresh and tasty items. Here’s the list of ingredients: - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 medium sweet potato, peeled and diced - 1 cup Brussels sprouts, halved - 1 medium tart apple, chopped - ½ cup dried cranberries - ½ cup pecans, coarsely chopped - 2 tablespoons olive oil - 1 tablespoon pure maple syrup - 1 teaspoon ground cinnamon - Salt and freshly ground black pepper - 2 tablespoons feta cheese, crumbled (optional) - Fresh parsley, chopped, for garnish Each ingredient plays a key role in flavor and texture. Quinoa is a great base. It adds protein and a nutty taste. Sweet potatoes bring sweetness and creaminess when cooked. Brussels sprouts add a slight bitterness that balances the salad. The tart apple gives a refreshing crunch. Dried cranberries add a pop of sweetness. Pecans give a nice crunch and healthy fats. Olive oil and maple syrup combine for a rich dressing. Ground cinnamon adds warmth and spice. Seasoning with salt and pepper enhances all the flavors. If you like, add feta cheese for a salty touch. Finally, fresh parsley is perfect for a bright finish. For the full recipe, check the cooking instructions. You will love how easy it is to make this salad! Start by preheating your oven to 425°F (220°C). This temperature helps get those veggies nice and crispy. Next, grab a baking sheet and line it with parchment paper. This makes cleanup easier. In a mixing bowl, combine the diced sweet potato and halved Brussels sprouts. Drizzle them with olive oil, pure maple syrup, and ground cinnamon. Season with salt and pepper. Toss everything well, so each piece gets coated. Spread the seasoned vegetables in a single layer on the baking sheet. Roast them for about 25 to 30 minutes. Make sure to stir them halfway through. This step ensures even cooking and brings out the best flavors. While the veggies roast, prepare the quinoa. In a medium saucepan, bring 2 cups of vegetable broth to a rolling boil. Once boiling, add 1 cup of rinsed quinoa. Lower the heat to a gentle simmer and cover the pan. Cook for 15 minutes, or until the quinoa is fluffy and all the liquid is absorbed. After cooking, let it sit for another 5 minutes, then fluff with a fork. Once the roasted vegetables and quinoa are ready, it’s time to mix them. In a large serving bowl, combine the roasted veggies with the quinoa. Add the chopped apple, dried cranberries, and chopped pecans. Gently mix everything to combine the flavors. If you like, sprinkle some crumbled feta cheese on top. Toss the salad gently until all ingredients are well mixed. Taste it and adjust the seasoning with extra salt and pepper if needed. You can serve the salad warm or let it cool to room temperature. Garnish with freshly chopped parsley for a touch of color and freshness. For the full recipe, check the details above. Rinsing quinoa is key to good flavor. Quinoa often has a bitter coating called saponin. Rinse it in a fine mesh strainer under cold water for a few minutes. This will help remove the bitterness. After rinsing, use a ratio of 1 cup quinoa to 2 cups vegetable broth. This will give you fluffy quinoa that is not too wet. To cook quinoa perfectly, bring the broth to a boil first. Then, add the rinsed quinoa and lower the heat. Cover the pan and let it simmer for about 15 minutes. After cooking, let it sit for 5 minutes. Fluff it with a fork to separate the grains. Roasting vegetables adds depth to your salad. Preheat your oven to 425°F (220°C). This high heat helps caramelize the veggies. Spread them evenly on a baking sheet. Roast for about 25 to 30 minutes. Stir halfway through to ensure even cooking. You know your vegetables are done when they are tender and golden. Sweet potatoes should be soft enough to pierce with a fork. Brussels sprouts should be crispy and browned on the edges. Feel free to mix up the nuts and seeds. You can use walnuts, sunflower seeds, or pumpkin seeds for variety. Each adds its own flavor and texture. For fruits, think about what’s in season. In winter, try pears or pomegranates. In summer, berries or peaches can bring a fresh taste. This flexibility keeps your salad exciting and new. For the full recipe, check out the detailed instructions. Enjoy creating your own version of this Fall Harvest Quinoa Salad! {{image_4}} You can switch up the ingredients to match the season. Roasted root vegetables work great. Try carrots, parsnips, or beets for a warm, earthy taste. They add a nice texture and color. Consider adding seasonal greens like kale or spinach. These greens provide color and nutrients. They also enhance the overall flavor profile. Just toss them in raw or lightly sautéed for a fresh touch. Dressings can take your salad to the next level. A simple vinaigrette of olive oil and apple cider vinegar brightens the dish. You can also use a creamy dressing for richness. Adding protein makes the salad heartier. Grilled chicken or chickpeas boost the nutrition. Chickpeas add a nice crunch and help keep you full longer. For those with dietary needs, this salad is flexible. It is naturally gluten-free and vegan. Just skip the feta cheese or choose a plant-based option. If you have nut allergies, swap pecans for seeds like pumpkin or sunflower. These seeds add crunch without the risk. You can still enjoy the great flavors and textures without worry. Check out the Full Recipe for all the details on this delicious dish. To keep your Fall Harvest Quinoa Salad fresh, use an airtight container. Glass or plastic containers work well. Make sure the salad cools down before sealing it. This helps avoid moisture build-up, which can make your salad soggy. If you serve the salad fresh, it tastes best. But if you need to store it, just follow these tips. In the fridge, the salad lasts about 3 to 5 days. Always check for signs of spoilage. If the salad smells off or has a slimy texture, it’s best to toss it. Fresh ingredients keep the salad tasty for longer. Quinoa and veggies can be reheated in the microwave or on the stove. If using the microwave, place it in a bowl with a splash of water. Cover it to keep the moisture in. On the stove, use low heat and add a bit of oil to help refresh the flavors. This keeps the texture nice and the taste vibrant. You can use several grains instead of quinoa. Here are some good options: - Brown rice: It has a chewy texture and nutty flavor. - Farro: This ancient grain is hearty and adds a nice bite. - Bulgur wheat: It cooks quickly and has a light, fluffy texture. - Couscous: This small pasta cooks fast and works well in salads. - Barley: It is chewy and adds a rich flavor to salads. These grains will give you a delicious base for your salad. Each choice brings a different taste and texture to your meal. Yes, you can make this salad ahead of time! Here are some best practices: - Prep the quinoa and veggies: Cook the quinoa and roast the veggies. Store them separately. - Mix just before serving: Combine the ingredients right before you eat. It keeps the veggies fresh and crisp. - Dressing: Keep the dressing separate until serving. This avoids soggy salad. Making it ahead is great for busy days. It saves time and still tastes wonderful! To boost the protein in your salad, try these ideas: - Add beans: Chickpeas or black beans are great options. They add flavor and texture. - Nuts and seeds: Almonds, pumpkin seeds, or sunflower seeds add crunch and protein. - Hard-boiled eggs: Chopped eggs are a simple way to add protein. - Grilled chicken or tofu: Both add a hearty protein punch. These additions will make your salad more filling and nutritious. Yes, it is normal for quinoa to taste bitter. This comes from its natural coating called saponins. Here’s how to avoid bitterness: - Rinse well: Always rinse quinoa under cold water before cooking. This removes the bitter coating. - Cook properly: Follow cooking instructions for perfect texture. Fluff it after cooking to separate the grains. By rinsing well, you ensure your quinoa tastes great! You can freeze the salad, but be aware of some changes: - Texture change: Freezing may make the veggies mushy when thawed. They lose some crunch. - Separate components: For best results, freeze quinoa and veggies separately. Combine them later. - Thaw properly: Thaw in the fridge overnight before serving. This helps maintain flavor. Freezing is a good option for leftovers, just keep texture in mind. You can enjoy your Fall Harvest Quinoa Salad later! This blog post covered the key ingredients and steps for a tasty Fall Harvest Quinoa Salad. We explored prep tips, roasting techniques, and how to combine all the flavors. Remember, you can make this salad your own with different fruits, nuts, or veggies. It’s easy to store and lasts well, making meal prep a breeze. Enjoy creating this dish for a healthy meal or side. You’ll love the taste and nutrition it brings. Dive in and make your salad shine with your special touch!

Fall Harvest Quinoa Salad

Enjoy the flavors of autumn with this delicious Fall Harvest Quinoa Salad! Packed with roasted sweet potatoes, Brussels sprouts, tart apples, and crunchy pecans, this healthy dish is perfect for any meal. Learn how to create this wholesome salad that's not only vibrant but also easy to make. Click to explore the full recipe and bring a taste of fall to your table today!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

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

1 cup Brussels sprouts, halved lengthwise

1 medium tart apple (such as Granny Smith), chopped

½ cup dried cranberries

½ cup pecans, coarsely chopped

2 tablespoons olive oil

1 tablespoon pure maple syrup

1 teaspoon ground cinnamon

Salt and freshly ground black pepper to taste

2 tablespoons feta cheese, crumbled (optional)

Fresh parsley, chopped, for garnish

Instructions
 

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.

    In a mixing bowl, combine the diced sweet potato and halved Brussels sprouts. Drizzle with olive oil, maple syrup, ground cinnamon, and season generously with salt and pepper. Toss until the vegetables are evenly coated.

      Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and the Brussels sprouts are beautifully caramelized.

        While the vegetables roast, prepare the quinoa. In a medium saucepan, bring the vegetable broth to a rolling boil. Once boiling, add the rinsed quinoa. Lower the heat to a gentle simmer, cover the pan, and cook for 15 minutes or until the quinoa is fluffy and all the liquid has been absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff the quinoa with a fork.

          Once the roasted vegetables and cooked quinoa are ready, combine them in a large serving bowl. Add the chopped apple, dried cranberries, and chopped pecans, mixing gently to incorporate all the flavors. If desired, sprinkle the crumbled feta cheese on top.

            Toss the salad gently until all ingredients are well combined. Taste and adjust the seasoning with additional salt and pepper if needed.

              Serve the salad warm or allow it to cool to room temperature. Garnish with freshly chopped parsley for a burst of color and freshness.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4