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Introduction
The Christmas Quinoa Salad is a modern twist on holiday fare, combining ancient grains with traditional festive ingredients. Quinoa, a protein-rich seed native to South America, serves as the nutritious base, while sweet potatoes and cranberries pay homage to classic North American holiday dishes. This salad emerged as a response to the growing desire for lighter, healthier options during the indulgent holiday season. It's a dish that bridges cultures and dietary preferences, making it a versatile addition to any Christmas spread. Whether served as a side dish at a family gathering or brought to a potluck, this salad has quickly become a new holiday tradition for health-conscious food lovers, proving that festive meals can be both nutritious and delicious.
Ingredients
• 2 cups tri-color quinoa, rinsed and drained
• 4 cups low-sodium vegetable broth
• 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup dried cranberries
• 1 cup pecans, roughly chopped
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons apple cider vinegar
• 2 tablespoons pure maple syrup
• 1 tablespoon Dijon mustard
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground black pepper to taste
Step 1:
Preheat oven to 400°F (200°C). In a large saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15-20 minutes until quinoa is tender and liquid is absorbed.
Step 2:
While quinoa cooks, toss sweet potato cubes with 2 tablespoons olive oil, cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a baking sheet. Roast for 20-25 minutes, stirring halfway through, until tender and lightly caramelized.
Step 3:
In a small bowl, whisk together apple cider vinegar, maple syrup, Dijon mustard, and 1/4 cup olive oil. Season with salt and pepper to taste.
Step 4:
In a large mixing bowl, combine cooked quinoa, roasted sweet potatoes, dried cranberries, chopped pecans, and fresh parsley.
Step 5:
Pour the dressing over the salad and gently toss to combine. Taste and adjust seasoning if necessary. Serve warm or at room temperature.
Q: Can I make this salad ahead of time?
A: Yes, you can prepare the components a day in advance and assemble just before serving. Add the dressing right before serving to keep the salad fresh.
Q: Is this recipe gluten-free?
A: Yes, as long as you use certified gluten-free vegetable broth and check that all other ingredients are gluten-free.
Q: Can I use fresh cranberries instead of dried?
A: Fresh cranberries are too tart for this recipe. Stick with dried cranberries for the right balance of sweetness and tartness.
• For a gluten-free option, ensure all ingredients, especially the vegetable broth, are certified gluten-free.
• You can substitute red quinoa or white quinoa for the tri-color quinoa.
• For a nut-free version, replace pecans with roasted pumpkin seeds.
• Choose organic cranberries to avoid added sugars and preservatives.
• This recipe contains nuts (pecans) and mustard, which are common allergens.
• For best results, use fresh sweet potatoes and roast them just before assembling the salad.
Serve warm or at room temperature. Garnish with additional fresh parsley if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
Start roasting the sweet potatoes before cooking the quinoa to have both ready at the same time.
- Don't overcook the quinoa; it should be tender but still have a slight bite.
- Allow the roasted sweet potatoes to cool slightly before adding to the salad to prevent wilting the parsley.
- Toast the pecans for enhanced flavor before adding to the salad.
For a vegan version, use agave nectar instead of honey. To make it more substantial, add diced roasted chicken or chickpeas.
Pair with a crisp white wine like Sauvignon Blanc or a light festive cocktail like a cranberry spritzer.
Best made in fall and winter when sweet potatoes and cranberries are in season.
Contains nuts (pecans) and mustard. May contain traces of gluten depending on the vegetable broth used. Verify all ingredients for specific allergies.
