Healthy Christmas Quinoa Salad with Roasted Sweet Potatoes, Cranberries, and Pecans

• 1 cup quinoa, uncooked

• 2 cups water or vegetable broth

• 2 medium sweet potatoes, peeled and diced

• 1 tbsp olive oil

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/2 cup dried cranberries

• 1/2 cup pecans, chopped

• For the dressing:

• 2 tbsp olive oil

• 1 tbsp balsamic vinegar

• 1 tsp Dijon mustard

• 1 tsp maple syrup or honey

• Salt and pepper, to taste

1. Preheat your oven to 400 degrees F (200 degrees C).


2. Rinse the quinoa under cold water to remove its bitter outer coating.


3. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil.


4. Add the quinoa, reduce heat to low, cover and cook for 15-20 minutes, or until all the liquid is absorbed.


5. Turn off the heat and let the quinoa steam for 5 minutes, then fluff it with a fork.


6. While the quinoa is cooking, toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and black pepper.


7. Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.


8. Roast in the preheated oven for 20-25 minutes or until tender and golden, stirring halfway through for even cooking.


9. In a dry skillet over medium heat, gently toast the chopped pecans until fragrant, about 3-4 minutes, stirring constantly to prevent burning.


10. Remove the pecans from the skillet and let them cool.


11. For the dressing, whisk together 2 tablespoons of olive oil, balsamic vinegar, Dijon mustard, maple syrup or honey, salt, and pepper in a small bowl until well combined.


12. In a large bowl, combine the cooked quinoa, roasted sweet potatoes, dried cranberries, and toasted pecans.


13. Drizzle the dressing over the salad and toss to combine everything evenly.


14. Taste and adjust the seasoning if necessary.


15. Serve the salad warm, or let it cool and refrigerate to serve chilled.