30+ Nourishing Holiday Low Sodium Quinoa Recipes to Elevate Your Feast

The holiday season is a time for indulgence, rich flavors, and gathering around the table with family and friends.

However, it’s also the perfect opportunity to focus on meals that are not only festive but also nourish and energize your body.

If you’re looking for dishes that deliver on taste without excessive sodium or added health concerns, quinoa is an ideal ingredient.

This versatile grain is a nutritional powerhouse, offering a complete source of protein and a wealth of vitamins and minerals.

Whether you’re searching for hearty mains, vibrant salads, or side dishes that will dazzle your guests, we’ve gathered over 30 holiday-inspired low sodium quinoa recipes that will add both color and flavor to your holiday spread.

These recipes will inspire you to celebrate the season with healthy, satisfying meals that don’t compromise on taste or tradition.

30+ Nourishing Holiday Low Sodium Quinoa Recipes to Elevate Your Feast

With the holiday season upon us, it’s easy to get swept up in the temptation of rich, sodium-heavy dishes.

However, by incorporating these 30+ low sodium quinoa recipes into your holiday menu, you can enjoy a deliciously balanced feast that keeps your health and wellness at the forefront.

Quinoa is the perfect canvas for a variety of flavors—from sweet and tangy cranberries and citrus to savory roasted vegetables and herbs.

Each dish is designed to help you create memorable meals that bring joy to your table while nourishing your body.

Let these recipes inspire you to make healthy, festive choices that everyone will love.

Celebrate the holidays with flavors that are light, satisfying, and truly special.

Quinoa Stuffed Bell Peppers

This vibrant dish is perfect for holiday gatherings, offering a nutritious and festive main or side dish. The combination of quinoa, vegetables, and fresh herbs creates a hearty, satisfying meal, all while being low in sodium.

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups low-sodium vegetable broth or water
• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cherry tomatoes, halved
• 1 zucchini, diced
• 1 cup fresh spinach, chopped
• ½ cup diced red onion
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• ½ teaspoon black pepper
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the bell peppers in a baking dish and set aside.
2. In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the quinoa, cover, and reduce heat to low. Simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed. Remove from heat and fluff with a fork.
3. Heat a large skillet over medium heat. Add the red onion and garlic, sautéing for 2-3 minutes until translucent. Add the zucchini and cook for an additional 2 minutes.
4. Stir in the cherry tomatoes, chopped spinach, oregano, cumin, and black pepper. Cook for 2 more minutes until the spinach is wilted.
5. Combine the cooked quinoa with the vegetable mixture, stirring to combine. Spoon the quinoa filling into each bell pepper, pressing down lightly.
6. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
7. Remove from the oven and garnish with fresh parsley if desired. Serve warm.

The combination of juicy, roasted bell peppers with the hearty quinoa stuffing makes for a dish that’s both satisfying and full of holiday cheer. This recipe is versatile; you can easily add other seasonal vegetables or top with a sprinkle of low-sodium feta for extra flavor.

Cranberry Walnut Quinoa Salad

A refreshing, slightly sweet, and nutty holiday side dish, this salad pairs well with roasted meats or can stand on its own as a light meal. The flavors of fresh cranberries, walnuts, and citrus make it a perfect seasonal option.

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups water
• ½ cup fresh or dried unsweetened cranberries
• ½ cup chopped walnuts, toasted
• ½ cup diced cucumber
• ½ cup diced red bell pepper
• ¼ cup finely chopped red onion
• ¼ cup fresh orange juice
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon black pepper
• 2 tablespoons chopped fresh mint (optional)

Instructions:

1. Bring water to a boil in a medium saucepan. Add quinoa, cover, and reduce heat to low. Simmer for 15 minutes or until quinoa is tender and water is absorbed. Remove from heat, let it cool, and fluff with a fork.
2. In a large bowl, combine the cooled quinoa, cranberries, toasted walnuts, cucumber, red bell pepper, and red onion.
3. In a small bowl, whisk together the orange juice, lemon juice, olive oil, and black pepper until well combined.
4. Pour the dressing over the quinoa mixture and toss gently to combine.
5. Stir in the chopped mint if using and serve chilled or at room temperature.

This cranberry walnut quinoa salad is a delightful addition to any holiday meal. The tangy cranberries paired with the crunch of walnuts and the citrus dressing create a balanced dish that’s light yet satisfying. It’s perfect for a potluck or as a bright, colorful side for a holiday feast.

Herbed Quinoa and Roasted Vegetable Medley

This hearty dish highlights roasted root vegetables paired with fluffy quinoa, accented with fresh herbs and a drizzle of lemon. Ideal as a side dish or a vegetarian main course for holiday celebrations, it brings warmth and color to the table.

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups low-sodium vegetable broth or water
• 1 sweet potato, peeled and cut into cubes
• 1 cup Brussels sprouts, halved
• 1 cup carrots, peeled and sliced into thin rounds
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ½ teaspoon black pepper
• ¼ cup chopped fresh parsley
• Juice of 1 lemon

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the sweet potato, Brussels sprouts, and carrots with olive oil, thyme, rosemary, and black pepper. Spread evenly on the prepared baking sheet.
3. Roast in the oven for 25-30 minutes or until the vegetables are tender and slightly caramelized, flipping halfway through.
4. While the vegetables are roasting, bring the vegetable broth (or water) to a boil in a medium saucepan. Add the quinoa, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and fluff with a fork.
5. In a large mixing bowl, combine the cooked quinoa and roasted vegetables. Drizzle with lemon juice and toss to combine.
6. Garnish with chopped parsley and serve warm.

This herbed quinoa and roasted vegetable medley is an easy, satisfying dish that is full of holiday flavors. It’s not only nutrient-dense but also bright and appealing on the plate. Perfect for anyone looking for a filling yet low-sodium side to complement the holiday table.

Spiced Quinoa and Pomegranate Salad

This vibrant holiday salad brings together the warm flavors of cinnamon and nutmeg with the bright, tangy pop of pomegranate seeds. A refreshing addition to any holiday spread, it’s both visually appealing and bursting with flavor.

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups water or low-sodium vegetable broth
• ½ cup pomegranate seeds
• ½ cup diced cucumber
• ½ cup chopped fresh mint
• ½ cup chopped walnuts, toasted
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon black pepper
• Salt to taste (optional)

Instructions:

1. Bring the water or vegetable broth to a boil in a medium saucepan. Add the quinoa, cover, and reduce the heat to low. Simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed. Let it cool and fluff with a fork.
2. In a large mixing bowl, combine the cooled quinoa, pomegranate seeds, diced cucumber, chopped mint, and toasted walnuts.
3. In a small bowl, whisk together the olive oil, lemon juice, cinnamon, nutmeg, and black pepper.
4. Pour the dressing over the quinoa mixture and toss gently to combine. Adjust salt to taste if needed.
5. Serve chilled or at room temperature.

The combination of spiced quinoa, sweet pomegranate seeds, and toasted walnuts offers a wonderful blend of textures and flavors. This salad is perfect for holiday gatherings as it’s light but full of festive flair, making it a great way to balance out heavier dishes.

Holiday Quinoa and Apple Stuffing

A perfect blend of sweet and savory, this quinoa stuffing recipe is a holiday twist on the classic. With apples, celery, and cranberries, it’s both fragrant and hearty without being overly rich.

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups low-sodium vegetable broth or water
• 1 large apple, peeled and diced
• ½ cup dried unsweetened cranberries
• ½ cup chopped celery
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground sage
• 1 teaspoon ground thyme
• ½ teaspoon black pepper
• 1 tablespoon extra-virgin olive oil
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Lightly grease a baking dish and set aside.
2. In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the quinoa, cover, and simmer for 15 minutes or until tender and the liquid is absorbed. Fluff with a fork and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, cooking until they become translucent, about 3 minutes. Add the celery and diced apple, cooking for another 2-3 minutes until slightly softened.
4. Stir in the cranberries, sage, thyme, and black pepper. Cook for an additional 2 minutes.
5. Combine the quinoa and vegetable mixture in the skillet, stirring to combine.
6. Transfer the quinoa mixture to the prepared baking dish and bake for 15-20 minutes, allowing the flavors to meld.
7. Garnish with fresh parsley before serving.

This quinoa and apple stuffing makes for a unique, flavorful dish that pairs well with holiday proteins or stands as a delightful vegetarian main course. The sweet and savory notes bring warmth and holiday cheer to the table.

Lemon Herb Quinoa with Roasted Beet and Feta

This dish is a stunning blend of earthy roasted beets, tangy lemon herb quinoa, and creamy feta. It’s a festive, vibrant addition to any holiday meal that’s as nutritious as it is visually appealing.

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups water or low-sodium vegetable broth
• 2 medium beets, peeled and diced
• ½ cup crumbled low-sodium feta cheese
• 1 tablespoon extra-virgin olive oil
• 1 lemon, juiced and zested
• 2 tablespoons fresh dill, chopped
• ½ teaspoon black pepper
• ½ teaspoon ground coriander
• 1 tablespoon fresh parsley, chopped (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced beets with 1 teaspoon of olive oil and the ground coriander. Spread them on a baking sheet lined with parchment paper and roast for 25-30 minutes, until tender.
2. While the beets are roasting, bring the water or vegetable broth to a boil in a medium saucepan. Add the quinoa, cover, and reduce heat to low. Simmer for 15 minutes, or until the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
3. In a large mixing bowl, combine the cooked quinoa with lemon zest, lemon juice, chopped dill, black pepper, and the remaining tablespoon of olive oil.
4. Gently fold in the roasted beets and crumbled feta cheese.
5. Serve warm, garnished with fresh parsley if desired.

This lemon herb quinoa with roasted beets and feta brings a refreshing combination of flavors that balance earthy, citrusy, and creamy notes. It’s an eye-catching and hearty addition to holiday spreads that will impress your guests while keeping the dish light and low in sodium.

Pine Nut and Rosemary Quinoa Pilaf

A perfect holiday side dish that captures the essence of the season, this quinoa pilaf is infused with the rich, woodsy flavors of rosemary and toasted pine nuts. It pairs well with holiday meats or can be served as a main course for a vegetarian option.

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups low-sodium vegetable broth or water
• ¼ cup pine nuts, toasted
• ½ cup chopped red onion
• ½ cup diced carrots
• ½ cup chopped celery
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• ½ teaspoon black pepper
• 1 tablespoon extra-virgin olive oil
• Salt to taste (optional)
• Fresh thyme for garnish (optional)

Instructions:

1. In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the quinoa, cover, and simmer on low for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
2. While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add the red onion, carrots, and celery. Cook for about 5 minutes, or until the vegetables start to soften.
3. Add the garlic and chopped rosemary to the skillet and sauté for an additional 2 minutes, allowing the flavors to blend.
4. Add the cooked quinoa to the skillet and stir to combine. Season with black pepper and salt if needed.
5. Stir in the toasted pine nuts and mix well.
6. Transfer to a serving dish and garnish with fresh thyme if desired.

This quinoa pilaf is aromatic and festive, with the pine nuts adding a delightful crunch and the rosemary providing a holiday-like warmth. It’s perfect for those looking to add a healthy and flavorful side dish to their holiday table.

Maple Glazed Quinoa with Roasted Brussels Sprouts and Cranberries

This dish brings together the sweetness of maple syrup, the earthiness of roasted Brussels sprouts, and the tang of cranberries for a holiday dish that’s festive and full of flavor. It’s a healthy, low-sodium option that’s as pleasing to the eye as it is to the palate.

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups water or low-sodium vegetable broth
• 2 cups Brussels sprouts, trimmed and halved
• ½ cup fresh or dried unsweetened cranberries
• 2 tablespoons maple syrup
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon ground cinnamon
• ½ teaspoon black pepper
• ½ teaspoon ground nutmeg
• Fresh sage leaves for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the halved Brussels sprouts on a baking sheet and toss with 1 tablespoon of olive oil, black pepper, and ground cinnamon. Roast for 20-25 minutes, flipping halfway, until tender and lightly caramelized.
2. In a medium saucepan, bring water or vegetable broth to a boil. Add the quinoa, cover, and reduce the heat to low. Simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
3. In a large mixing bowl, combine the cooked quinoa with the maple syrup, nutmeg, and the remaining 1 tablespoon of olive oil.
4. Gently fold in the roasted Brussels sprouts and cranberries, mixing well to distribute the flavors.
5. Transfer to a serving dish and garnish with fresh sage leaves if desired.

This maple-glazed quinoa with roasted Brussels sprouts and cranberries is a holiday dish that balances sweetness and acidity beautifully. The roasted vegetables provide texture and earthiness while the cranberries add a pop of color and tang. It’s perfect for celebrating the season with a healthy, delicious dish.

Sage and Garlic Quinoa with Roasted Squash

Celebrate the holidays with this comforting dish that pairs the rich flavors of sage and garlic with the sweetness of roasted squash. This dish is perfect as a side or vegetarian main course.

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups low-sodium vegetable broth or water
• 1 small butternut squash, peeled, seeded, and cubed
• 2 tablespoons extra-virgin olive oil, divided
• 2 cloves garlic, minced
• 1 teaspoon ground sage
• ½ teaspoon black pepper
• ½ teaspoon ground cinnamon
• ¼ cup chopped fresh parsley
• 1 tablespoon fresh lemon juice

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, cinnamon, and black pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, or until the squash is tender and slightly caramelized.
2. While the squash is roasting, bring the vegetable broth (or water) to a boil in a medium saucepan. Add the quinoa, cover, and reduce the heat to low. Simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
3. In a skillet over medium heat, add the remaining 1 tablespoon of olive oil and minced garlic. Sauté for 1-2 minutes until fragrant. Add the ground sage and cook for another minute.
4. Add the cooked quinoa to the skillet, stirring to coat with the garlic and sage. Mix in the roasted butternut squash and toss gently.
5. Stir in the lemon juice and chopped parsley. Serve warm.

This sage and garlic quinoa with roasted squash is a wonderful holiday side dish that brings both heartiness and brightness to the table. The sweet squash complements the savory, herbaceous quinoa, creating a dish that’s comforting and festive.

Cranberry Orange Quinoa Salad

This festive quinoa salad is infused with the bright flavors of orange zest and the tartness of cranberries, making it an ideal addition to your holiday table. It’s colorful, refreshing, and full of seasonal flavors.

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups water or low-sodium vegetable broth
• ½ cup fresh or dried unsweetened cranberries
• ½ cup diced orange segments (peeled and sectioned)
• ¼ cup chopped pecans, toasted
• 2 tablespoons fresh mint, chopped
• 2 tablespoons fresh orange juice
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon ground cinnamon
• ½ teaspoon black pepper
• Salt to taste (optional)

Instructions:

1. Bring the water or vegetable broth to a boil in a medium saucepan. Add the quinoa, cover, and reduce heat to low. Simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and let cool.
2. In a large mixing bowl, combine the cooled quinoa with cranberries, orange segments, toasted pecans, and chopped mint.
3. In a small bowl, whisk together the orange juice, olive oil, cinnamon, and black pepper. Pour over the quinoa mixture and toss to combine.
4. Taste and adjust seasoning with a pinch of salt if needed.
5. Serve chilled or at room temperature.

The cranberry and orange quinoa salad is light, tangy, and filled with layers of texture from the cranberries, orange segments, and crunchy pecans. It’s perfect for those who want a bright and refreshing side dish to balance heavier holiday dishes.

Garlic Herb Quinoa with Roasted Vegetables

A simple yet flavorful dish, this garlic herb quinoa with roasted vegetables makes for a hearty holiday side that is still light and nutritious. The medley of vegetables adds color and sweetness to the nutty quinoa base.

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups low-sodium vegetable broth or water
• 1 cup diced sweet potatoes
• 1 cup diced zucchini
• 1 cup cherry tomatoes, halved
• 3 tablespoons extra-virgin olive oil, divided
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• ½ teaspoon paprika
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the sweet potatoes and zucchini with 2 tablespoons of olive oil, paprika, black pepper, and dried thyme. Spread on a baking sheet lined with parchment paper and roast for 20 minutes, flipping halfway through. Add the cherry tomatoes to the baking sheet for the last 5 minutes of roasting.
2. While the vegetables roast, bring the vegetable broth (or water) to a boil in a medium saucepan. Add the quinoa, cover, and reduce the heat to low. Simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
3. In a skillet over medium heat, add the remaining 1 tablespoon of olive oil and minced garlic. Sauté for 1-2 minutes until fragrant.
4. Add the cooked quinoa to the skillet and toss with the garlic for an additional 2 minutes.
5. Mix in the roasted vegetables and toss gently. Garnish with fresh parsley before serving.

This dish pairs the savory garlic and herbs with the sweetness of roasted sweet potatoes and the juiciness of cherry tomatoes. It’s a colorful, nutrient-rich holiday side that brings a touch of comfort and heartiness to any meal.

Quinoa Stuffed Bell Peppers with Cranberry and Spinach

These quinoa stuffed bell peppers are a show-stopping main or side dish that is full of holiday flavors. The combination of cranberries, spinach, and a hint of nutmeg creates a festive, slightly sweet filling that pairs beautifully with the vibrant peppers.

Ingredients:

• 4 large bell peppers (any color), tops removed and seeds discarded
• 1 cup quinoa, rinsed and drained
• 2 cups low-sodium vegetable broth or water
• ½ cup fresh or dried unsweetened cranberries
• 1 cup baby spinach, chopped
• ½ cup crumbled low-sodium feta cheese
• 1 small onion, diced
• 1 clove garlic, minced
• 1 teaspoon ground nutmeg
• ½ teaspoon black pepper
• 1 tablespoon extra-virgin olive oil
• Fresh thyme or parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the bell peppers upright in a baking dish.
2. In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the quinoa, cover, and reduce the heat to low. Simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and let cool.
3. In a skillet, heat the olive oil over medium heat. Sauté the diced onion and garlic until translucent, about 3 minutes. Add the chopped spinach and cook until wilted.
4. In a large mixing bowl, combine the cooked quinoa, sautéed onion and spinach, cranberries, feta cheese, ground nutmeg, and black pepper.
5. Stuff each bell pepper with the quinoa mixture, pressing gently to pack it in.
6. Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender.
7. Serve warm, garnished with fresh thyme or parsley if desired.

These quinoa stuffed bell peppers make an impressive and hearty holiday dish that’s perfect for guests. The sweet and savory flavors create a festive vibe, while the cranberries and spinach add a delightful twist.

Spiced Quinoa with Pomegranate and Walnuts

This spiced quinoa dish is infused with warm, holiday-inspired flavors like cinnamon and nutmeg, topped with the sweet-tartness of pomegranate seeds and the crunch of toasted walnuts. It’s perfect as a side or a standalone dish for a special holiday meal.

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups low-sodium vegetable broth or water
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon black pepper
• ½ cup pomegranate seeds
• ¼ cup chopped walnuts, toasted
• 2 tablespoons fresh cilantro or parsley, chopped
• 1 tablespoon extra-virgin olive oil
• Salt to taste (optional)

Instructions:

1. Bring the vegetable broth (or water) to a boil in a medium saucepan. Add the quinoa, cinnamon, nutmeg, and black pepper. Cover and reduce the heat to low. Simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and let cool slightly.
2. In a large mixing bowl, combine the cooked quinoa with the olive oil. Stir in the pomegranate seeds and toasted walnuts.
3. Taste and adjust seasoning with salt if needed.
4. Transfer to a serving dish and garnish with chopped cilantro or parsley before serving.

This spiced quinoa with pomegranate and walnuts brings the holiday spirit to the table with its vibrant flavors and textures. The sweet, juicy pomegranate seeds contrast beautifully with the spiced quinoa and the rich, crunchy walnuts, making it an ideal addition to your festive spread.

Quinoa and Sweet Potato Holiday Casserole

A hearty and nutritious holiday casserole that’s both comforting and healthy. This dish layers tender quinoa with roasted sweet potatoes, kale, and a hint of cinnamon for a warm, seasonal flavor profile.

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups low-sodium vegetable broth or water
• 1 large sweet potato, peeled and cubed
• 2 tablespoons extra-virgin olive oil, divided
• 1 cup chopped kale, stems removed
• ½ teaspoon ground cinnamon
• ½ teaspoon black pepper
• ¼ teaspoon ground cumin
• ½ cup low-sodium crumbled feta cheese (optional)
• Salt to taste (optional)
• Fresh sage for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potato with 1 tablespoon of olive oil, cinnamon, black pepper, and a pinch of salt. Spread on a baking sheet and roast for 20-25 minutes or until tender.
2. While the sweet potato roasts, bring the vegetable broth (or water) to a boil in a medium saucepan. Add the quinoa, cover, and reduce the heat to low. Simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
3. In a skillet over medium heat, add the remaining 1 tablespoon of olive oil and sauté the chopped kale until it begins to wilt, about 3-4 minutes. Season with a pinch of salt and cumin.
4. In a large mixing bowl, combine the cooked quinoa, roasted sweet potatoes, sautéed kale, and crumbled feta cheese (if using). Mix well and transfer to a greased baking dish.
5. Bake for 15 minutes, allowing the flavors to meld.
6. Serve warm, garnished with fresh sage if desired.

This quinoa and sweet potato holiday casserole is a nourishing dish that provides the comfort of the season with a healthy twist. The sweet potato’s natural sweetness and the kale’s earthy flavor create a balanced, satisfying side that’s perfect for holiday feasts.

Quinoa Stuffed Acorn Squash with Cranberry Glaze

A stunning holiday main dish that combines the savory and sweet flavors of acorn squash with a quinoa filling enhanced by a cranberry glaze. This dish is festive, visually appealing, and full of seasonal ingredients.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 cup quinoa, rinsed and drained
• 2 cups low-sodium vegetable broth or water
• ½ cup fresh or dried unsweetened cranberries
• ½ cup diced apple
• 1 tablespoon maple syrup
• ½ teaspoon ground cinnamon
• ½ teaspoon black pepper
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh thyme, chopped
• Salt to taste (optional)

Instructions:

1. Preheat the oven to 425°F (220°C). Brush the acorn squash halves with 1 tablespoon of olive oil and place them cut-side down on a baking sheet. Roast for 25-30 minutes, or until tender.
2. While the squash roasts, bring the vegetable broth (or water) to a boil in a medium saucepan. Add the quinoa, cover, and reduce the heat to low. Simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and let cool.
3. In a skillet over medium heat, add the remaining 1 tablespoon of olive oil and sauté the diced apple until it begins to soften, about 3 minutes. Add the cranberries, cinnamon, and black pepper. Cook for another 2-3 minutes to allow the flavors to meld.
4. Stir in the cooked quinoa and maple syrup. Mix until well combined.
5. Remove the roasted acorn squash from the oven and flip them over so the cut side is facing up. Fill each half with the quinoa mixture.
6. Return to the oven and bake for an additional 10 minutes to warm through.
7. Serve warm, garnished with fresh thyme.

The quinoa stuffed acorn squash with cranberry glaze is a holiday dish that’s as impressive as it is delicious. The combination of sweet, tangy, and savory flavors makes this a memorable main course or side dish perfect for special holiday gatherings.

Note: More recipes​ are coming soon!