Warm Quinoa Winter Salad with Roasted Veggies You'll Love

Prep Time 10

Cook Time 30

Total Time 40

Servings 4 servings

Calories 350

A hearty and nutritious winter salad combining fluffy quinoa with roasted seasonal vegetables, dried cranberries, and walnuts, perfect for a cozy meal.

Ingredients

quinoa and broth

1 cup quinoa (rinsed)
2 cups vegetable broth

roasted vegetables

1 medium sweet potato (peeled and cubed)
1 cup Brussels sprouts (trimmed and halved)
2 medium carrots (peeled and sliced)

seasonings and add-ins

2 tablespoons olive oil
to taste salt salt (for seasoning)
to taste pepper pepper (for seasoning)
1 teaspoon paprika (for seasoning)

mix-ins

1/2 cup dried cranberries
1/2 cup walnuts (chopped)

garnish

to garnish fresh parsley

Instructions

Preheat oven to 425°F (220°C).
Cook quinoa in boiling vegetable broth until fluffy, about 15 minutes.
Chop sweet potato, Brussels sprouts, and carrots; toss with olive oil, salt, pepper, and paprika. Roast for 25-30 minutes.
Mix cooked quinoa, roasted veggies, cranberries, and walnuts. Garnish with parsley before serving.

Notes

This salad is best served warm or at room temperature for a satisfying winter meal.

Calories: 350kcal

Cost: $15

Course: Salad

Cuisine: International

Keyword: Quinoa, Vegetables, winter