35+ Nutritious and Flavorful Holiday Quinoa Recipes for Every Occasion

The holiday season is a time for indulging in delicious, hearty meals, but it’s also a great opportunity to explore fresh and wholesome ingredients.

Quinoa, with its nutty flavor and versatile texture, has become a favorite among health-conscious foodies and festive chefs alike.

Whether you’re hosting a holiday dinner or bringing a dish to share, quinoa can be the star of your table with its ability to complement both savory and sweet dishes.

In this blog, we’ve gathered over 35 holiday quinoa recipes that will not only satisfy your guests’ appetites but also make your meal feel extra special.

From vibrant salads and hearty sides to indulgent mains and sweet treats, quinoa brings a nutritious twist to holiday cooking.

These recipes are perfect for anyone looking to serve something unique, festive, and nourishing during the holiday season.

35+ Nutritious and Flavorful Holiday Quinoa Recipes for Every Occasion

Quinoa offers the perfect balance of nutrition and flavor, making it an excellent choice for your holiday meals.

Whether you’re preparing a light side dish, a comforting main, or even a sweet dessert, quinoa’s versatility and health benefits will elevate your holiday spread.

These 35+ holiday quinoa recipes provide a variety of tastes and textures that cater to all preferences, from vegan to omnivore.

This holiday season, surprise your guests with dishes that are not only delicious but also packed with wholesome ingredients.

So, grab your quinoa, gather your favorite seasonal ingredients, and get ready to create meals that will make your holidays even more memorable!

Holiday Quinoa Stuffing with Cranberries and Pecans

This vibrant quinoa stuffing combines the flavors of tart cranberries and crunchy pecans with the wholesome texture of quinoa. Perfect for Thanksgiving or any holiday meal, it offers a healthy and gluten-free alternative to traditional bread stuffing. The medley of ingredients creates a flavorful, festive side dish that’s sure to impress guests.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 celery stalks, chopped
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans, toasted
• 1 teaspoon fresh thyme
• 1 teaspoon fresh sage, chopped
• Salt and pepper, to taste
• 1 tablespoon maple syrup (optional)

Instructions:

1. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce to a simmer and cover. Cook for 15 minutes, or until the liquid is absorbed and the quinoa is tender. Fluff with a fork and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the onion and celery, cooking for 5-7 minutes until softened.
3. Stir in the cranberries, toasted pecans, thyme, and sage. Cook for another 2-3 minutes.
4. Add the cooked quinoa to the skillet, stirring to combine. Season with salt, pepper, and maple syrup (if desired). Stir everything together and cook for an additional 2 minutes.
5. Serve warm, garnished with extra herbs if desired.

This quinoa stuffing with cranberries and pecans is a standout dish for any holiday celebration. It’s a perfect balance of sweet and savory, with the quinoa acting as a nutritious base. Not only is it gluten-free, but it’s also full of seasonal flavors, making it a festive and health-conscious choice for your holiday table. Whether you’re hosting a special gathering or attending a potluck, this dish will surely be a crowd-pleaser.

Holiday Quinoa Salad with Roasted Butternut Squash and Goat Cheese

This quinoa salad offers a refreshing and hearty option for your holiday spread. Roasted butternut squash adds a sweet and earthy flavor, while creamy goat cheese and crunchy pecans create an indulgent yet light side dish. Perfect for a holiday lunch or as part of a buffet, it’s a beautiful and nourishing salad to share with friends and family.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 small butternut squash, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 cup goat cheese, crumbled
• 1/4 cup toasted pecans
• 2 cups arugula or spinach
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until golden and tender.
2. In a medium saucepan, bring the water or vegetable broth to a boil. Add quinoa, reduce heat to low, and cover. Simmer for 15 minutes, until the liquid is absorbed. Fluff the quinoa with a fork and let it cool slightly.
3. In a small bowl, whisk together the balsamic vinegar, honey, and Dijon mustard to make the dressing.
4. In a large bowl, combine the cooked quinoa, roasted butternut squash, goat cheese, pecans, and arugula (or spinach). Drizzle with the dressing and toss gently to combine.
5. Serve the salad chilled or at room temperature, garnished with extra goat cheese and pecans.

This holiday quinoa salad with roasted butternut squash and goat cheese is a light yet filling dish that brings together a wonderful mix of textures and flavors. The sweet squash pairs perfectly with the creamy goat cheese, while the balsamic dressing ties everything together with a tangy finish. It’s an elegant and versatile dish that can be enjoyed as a main or side, and it’s sure to be a hit at any holiday gathering.

Holiday Quinoa and Pomegranate Salad

This colorful and festive quinoa salad features pomegranate seeds, which add a burst of juicy sweetness and a pop of color, making it a perfect holiday dish. Combined with fresh herbs and a tangy dressing, this salad is both refreshing and satisfying, offering a nutritious addition to any holiday meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1/2 cup pomegranate seeds
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup sliced almonds, toasted
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon honey
• Salt and pepper, to taste

Instructions:

1. In a medium saucepan, bring the water or vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and cook for 15 minutes, until the liquid is absorbed. Fluff with a fork and let it cool.
2. In a large bowl, combine the cooled quinoa, pomegranate seeds, parsley, mint, and sliced almonds.
3. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to make the dressing.
4. Drizzle the dressing over the quinoa salad and toss gently to combine.
5. Serve chilled or at room temperature.

This quinoa and pomegranate salad is not only visually stunning but also packed with fresh, zesty flavors that are ideal for the holiday season. The burst of pomegranate seeds provides a sweet contrast to the earthy quinoa, while the toasted almonds add a satisfying crunch. This dish is a great addition to any festive table, offering both a delightful balance of flavors and a healthy, nutrient-packed option for your guests to enjoy.

Holiday Quinoa Salad with Roasted Brussels Sprouts and Bacon

This hearty quinoa salad features roasted Brussels sprouts and crispy bacon, offering a savory and satisfying dish perfect for the holiday season. The quinoa provides a nutty base, while the Brussels sprouts and bacon add a deliciously smoky, savory element. Finished with a tangy vinaigrette, this dish is an excellent addition to any holiday table and pairs well with turkey or ham.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 lb Brussels sprouts, trimmed and halved
• 4 strips bacon
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup crumbled feta cheese (optional)
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until golden and crispy on the edges.
2. While the Brussels sprouts roast, cook the bacon in a large skillet over medium heat until crispy. Remove and crumble into small pieces.
3. In a medium saucepan, bring the vegetable broth or water to a boil. Add quinoa, reduce heat to low, and cover. Simmer for about 15 minutes, until the liquid is absorbed and the quinoa is fluffy. Set aside to cool slightly.
4. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, and maple syrup to make the dressing.
5. In a large bowl, combine the quinoa, roasted Brussels sprouts, crumbled bacon, and feta cheese (if using). Drizzle with the dressing and toss to combine.
6. Serve warm or at room temperature.

This holiday quinoa salad with roasted Brussels sprouts and bacon is a flavorful and satisfying dish that combines the earthy taste of Brussels sprouts with the richness of bacon and the nuttiness of quinoa. The tangy dressing ties all the elements together beautifully, making this a perfect side for your holiday meals. It’s a comforting, crowd-pleasing option that balances healthiness and indulgence.

Holiday Quinoa and Sweet Potato Salad

This festive quinoa and sweet potato salad is packed with flavors and textures that are perfect for the holiday season. Roasted sweet potatoes bring a hint of natural sweetness, while the quinoa serves as a wholesome base. A zesty citrus dressing adds brightness, and crunchy pumpkin seeds finish the dish with a satisfying crunch. This dish is both a nourishing side and a stand-alone main for a light holiday meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup dried cranberries
• 1/4 cup roasted pumpkin seeds
• 1 tablespoon orange juice
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and tender.
2. While the sweet potatoes roast, cook the quinoa. In a saucepan, bring water or broth to a boil. Add the quinoa, cover, and reduce the heat to low. Simmer for about 15 minutes, until the liquid is absorbed. Fluff with a fork and set aside.
3. In a small bowl, whisk together the orange juice, apple cider vinegar, honey, cinnamon, and cumin to make the dressing.
4. In a large bowl, combine the cooked quinoa, roasted sweet potatoes, dried cranberries, and pumpkin seeds.
5. Drizzle the dressing over the salad and toss to combine.
6. Serve chilled or at room temperature.

This quinoa and sweet potato salad is the perfect balance of sweet, savory, and crunchy. The roasted sweet potatoes provide a rich, natural sweetness that pairs wonderfully with the citrusy dressing and the chewy quinoa. With the added cranberries and pumpkin seeds, this salad brings festive flavors to your holiday table. It’s a versatile and hearty dish that makes an excellent side or a light, satisfying main.

Holiday Quinoa Salad with Orange and Pecan Dressing

This light yet flavorful quinoa salad combines the fresh, bright taste of oranges with the rich, nutty flavor of toasted pecans. The citrus dressing adds a refreshing finish, making it the perfect side dish for any holiday meal. This salad is both nutritious and elegant, offering a burst of color and a satisfying crunch.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 orange, segmented
• 1/4 cup toasted pecans, chopped
• 1/4 cup red onion, finely chopped
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. In a medium saucepan, bring the water or vegetable broth to a boil. Add quinoa, reduce heat to low, and cover. Simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside to cool.
2. While the quinoa cooks, prepare the dressing. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, salt, and pepper.
3. In a large bowl, combine the cooked quinoa, orange segments, toasted pecans, and red onion.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Garnish with fresh parsley and serve chilled or at room temperature.

This quinoa salad with orange and pecan dressing is a vibrant and refreshing dish that’s perfect for the holiday season. The sweet and tangy orange segments complement the nutty quinoa, while the toasted pecans add a satisfying crunch. The maple and vinegar dressing ties everything together with a zesty finish. It’s a beautiful, healthful option that’s sure to brighten up your holiday spread.

Holiday Quinoa Salad with Apples, Walnuts, and Blue Cheese

This quinoa salad is a delightful mix of fresh apples, crunchy walnuts, and tangy blue cheese, creating a perfect balance of sweet, savory, and nutty flavors. The quinoa provides a hearty base, while the apples and walnuts add texture and a festive touch. Finished with a tangy vinaigrette, this salad is an ideal side dish for any holiday gathering, complementing everything from roast meats to vegetarian dishes.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 2 medium apples (such as Honeycrisp or Granny Smith), diced
• 1/2 cup walnuts, toasted
• 1/4 cup blue cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• Salt and pepper, to taste
• Fresh thyme for garnish (optional)

Instructions:

1. In a medium saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce heat to low, and cover. Simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff the quinoa with a fork and set aside to cool slightly.
2. While the quinoa cooks, toast the walnuts in a dry skillet over medium heat for about 5 minutes, or until fragrant. Remove from the heat and chop coarsely.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper to make the dressing.
4. In a large bowl, combine the cooked quinoa, diced apples, toasted walnuts, and crumbled blue cheese.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Garnish with fresh thyme and serve chilled or at room temperature.

This quinoa salad with apples, walnuts, and blue cheese is a perfect addition to your holiday menu. The crisp apples and toasted walnuts add freshness and texture, while the blue cheese provides a rich, tangy contrast. The light dressing ties everything together with a sweet and tangy flavor, making it a delicious and festive choice. Whether served as a side dish or a light main course, this salad is sure to be a hit at your holiday gathering.

Holiday Quinoa Pilaf with Pomegranate and Almonds

This quinoa pilaf is a stunning, vibrant dish that combines the nutty flavor of quinoa with the sweetness of pomegranate seeds and the crunch of toasted almonds. It’s an excellent side dish that pairs well with roast meats or can stand alone as a light, refreshing option. The pomegranate and almonds give it a festive feel, perfect for any holiday celebration.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1/2 cup pomegranate seeds
• 1/4 cup sliced almonds, toasted
• 1/4 cup chopped fresh cilantro
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• 1 teaspoon ground cumin (optional)

Instructions:

1. In a medium saucepan, bring the vegetable broth or water to a boil. Add the quinoa, reduce the heat to low, and cover. Simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff the quinoa with a fork and set aside to cool slightly.
2. While the quinoa cooks, toast the sliced almonds in a dry skillet over medium heat for about 5 minutes or until golden and fragrant. Remove from the heat and set aside.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, and cumin (if using).
4. In a large bowl, combine the cooked quinoa, pomegranate seeds, toasted almonds, and chopped cilantro.
5. Drizzle the dressing over the quinoa pilaf and toss to combine.
6. Serve the pilaf warm or at room temperature.

This quinoa pilaf with pomegranate and almonds is a beautiful, flavorful addition to any holiday feast. The quinoa is light yet hearty, while the pomegranate seeds add a burst of sweetness and a pop of color. Toasted almonds provide a satisfying crunch, and the fresh cilantro adds a refreshing touch. Whether served as a side dish or a light main, this pilaf will bring both elegance and nutrition to your holiday table.

Holiday Quinoa with Roasted Beets, Goat Cheese, and Walnuts

This roasted beet quinoa salad is a visually stunning dish that combines earthy roasted beets with creamy goat cheese and crunchy walnuts. The quinoa adds substance, while the vibrant beets provide both color and flavor. A simple balsamic vinaigrette ties everything together, making this an elegant and festive option for your holiday meals.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 2 medium beets, roasted and peeled, diced
• 1/4 cup goat cheese, crumbled
• 1/4 cup toasted walnuts
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for 45-60 minutes, or until tender when pierced with a fork. Peel and dice the beets once they’ve cooled.
2. In a medium saucepan, bring the vegetable broth or water to a boil. Add the quinoa, reduce heat to low, and cover. Simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside to cool.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing.
4. In a large bowl, combine the cooked quinoa, roasted beets, crumbled goat cheese, and toasted walnuts.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Garnish with fresh parsley and serve chilled or at room temperature.

This roasted beet quinoa salad with goat cheese and walnuts is an elegant and flavorful dish perfect for holiday meals. The sweetness of the roasted beets pairs wonderfully with the creamy goat cheese, while the walnuts add a satisfying crunch. The quinoa acts as a wholesome base, making this salad not only delicious but also nutritious. It’s a visually appealing dish that’s sure to be a highlight on your holiday table.

Holiday Quinoa with Cranberries, Orange, and Pecans

This quinoa dish is a festive, sweet-and-savory combination of dried cranberries, orange zest, and toasted pecans, all tossed together with the nutty quinoa. The vibrant colors and flavors make this dish perfect for the holiday season. It’s light but hearty, providing a refreshing contrast to heavier holiday dishes, and can be served warm or at room temperature.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1/2 cup dried cranberries
• 1/4 cup pecans, toasted and chopped
• 1 orange, zested and segmented
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. In a medium saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce heat to low, and cover. Simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff the quinoa with a fork and set aside to cool slightly.
2. While the quinoa cooks, toast the pecans in a dry skillet over medium heat for about 5 minutes, or until fragrant. Remove from the heat and chop them roughly.
3. In a small bowl, whisk together the olive oil, honey, apple cider vinegar, salt, and pepper to make the dressing.
4. In a large bowl, combine the cooked quinoa, dried cranberries, toasted pecans, orange zest, and orange segments.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Garnish with fresh parsley and serve chilled or at room temperature.

This holiday quinoa with cranberries, orange, and pecans is a vibrant and refreshing side dish that brings festive flavors to your holiday table. The tartness of the cranberries pairs beautifully with the sweet, citrusy orange and the richness of the toasted pecans. The quinoa provides a light yet satisfying base, and the honey-vinegar dressing ties everything together. It’s a great option to balance heavier holiday foods and is sure to impress your guests.

Holiday Quinoa and Kale Salad with Lemon-Tahini Dressing

This quinoa and kale salad is a nutrient-packed, hearty dish that combines the earthy taste of kale with the protein-rich quinoa. The addition of roasted vegetables and a creamy lemon-tahini dressing creates a rich, satisfying salad that works as a stand-alone dish or a hearty side. It’s a perfect choice for holiday meals when you want something fresh and healthy without sacrificing flavor.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 2 cups kale, finely chopped
• 1 red bell pepper, roasted and diced
• 1 small red onion, roasted and diced
• 2 tablespoons olive oil
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• Salt and pepper, to taste
• 1/4 cup toasted sunflower seeds (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced red bell pepper and red onion with 1 tablespoon of olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and caramelized.
2. In a medium saucepan, bring the vegetable broth or water to a boil. Add the quinoa, reduce heat to low, and cover. Simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside to cool slightly.
3. While the quinoa and vegetables cook, massage the kale with a little olive oil and a pinch of salt for a few minutes to soften the leaves.
4. In a small bowl, whisk together the tahini, lemon juice, maple syrup, salt, and pepper to make the dressing. If the dressing is too thick, add a bit of water to reach your desired consistency.
5. In a large bowl, combine the quinoa, massaged kale, roasted bell pepper, and roasted onion.
6. Drizzle the lemon-tahini dressing over the salad and toss gently to combine.
7. Garnish with toasted sunflower seeds, if desired, and serve chilled or at room temperature.

This quinoa and kale salad with lemon-tahini dressing is a nutrient-dense dish that adds a healthy yet delicious option to your holiday spread. The combination of quinoa, kale, and roasted vegetables is both filling and full of flavor, while the creamy lemon-tahini dressing brings a bright, tangy contrast. Whether you’re looking for a vibrant side dish or a wholesome main course, this salad is sure to be a hit at your holiday table.

Holiday Quinoa Stuffed Acorn Squash

This quinoa-stuffed acorn squash is a cozy and visually stunning dish that’s perfect for the holiday season. The natural sweetness of the roasted acorn squash is complemented by the savory quinoa filling, which includes cranberries, pecans, and a touch of cinnamon. It’s a delightful, plant-based main or side that will impress your guests and add a seasonal touch to your holiday meal.

Ingredients:

• 2 medium acorn squash, halved and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1/4 cup dried cranberries
• 1/4 cup pecans, toasted and chopped
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Drizzle the acorn squash halves with olive oil, and sprinkle with salt and pepper. Place the squash cut-side down on a baking sheet and roast for 30-35 minutes, or until the flesh is tender and caramelized.
2. While the squash roasts, cook the quinoa. In a medium saucepan, bring the vegetable broth or water to a boil. Add quinoa, reduce heat to low, and cover. Simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
3. In a large bowl, combine the cooked quinoa, dried cranberries, toasted pecans, ground cinnamon, salt, and pepper. Mix well.
4. Once the squash is done, remove from the oven and flip the halves over. Fill each squash half with the quinoa mixture.
5. Return the stuffed squash to the oven and bake for an additional 10 minutes to warm the filling.
6. Garnish with fresh parsley before serving.

This quinoa-stuffed acorn squash is the epitome of comfort food for the holidays. The combination of sweet, roasted squash with the savory, nutty quinoa filling makes for a satisfying dish that’s as beautiful as it is delicious. The cranberries add a festive pop of color and sweetness, while the pecans offer a satisfying crunch. Whether served as a vegetarian main course or a hearty side, this dish is sure to be a showstopper at your holiday table.

Holiday Quinoa and Roasted Beet Salad with Goat Cheese

This quinoa and roasted beet salad is a visually stunning and flavorful dish, perfect for the holiday season. The earthy sweetness of roasted beets pairs beautifully with the nutty quinoa, creamy goat cheese, and a tangy balsamic vinaigrette. It’s a nutrient-dense option for your holiday spread, adding vibrant colors and a mix of textures that will appeal to guests looking for something light but satisfying.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 2 medium beets, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted walnuts, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed beets with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender, stirring halfway through.
2. While the beets are roasting, bring the water or vegetable broth to a boil in a medium saucepan. Add the quinoa, reduce the heat to low, and cover. Simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside to cool.
3. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper to make the dressing.
4. Once the beets are roasted and slightly cooled, combine them with the cooked quinoa, crumbled goat cheese, and toasted walnuts in a large bowl.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Garnish with fresh parsley before serving.

This holiday quinoa and roasted beet salad is a delightful addition to any festive meal. The combination of roasted beets and quinoa offers a beautiful balance of sweetness and earthiness, while the creamy goat cheese and crunchy walnuts provide a range of textures. The tangy balsamic vinaigrette brings it all together, creating a refreshing, vibrant dish that’s both satisfying and nutritious. Whether served as a side dish or a light main, this salad is sure to impress your guests and add color to your holiday table.

Holiday Quinoa and Pomegranate Salad with Mint

This quinoa and pomegranate salad is a light, refreshing dish that perfectly balances sweet and savory flavors. The bright, juicy pomegranate seeds add a burst of sweetness, while the fresh mint and quinoa provide an earthy, herbaceous note. It’s a quick and easy holiday salad that pairs well with any festive main dish, bringing a touch of elegance and flavor to your holiday spread.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1/2 cup pomegranate seeds
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup toasted almonds, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. In a medium saucepan, bring the vegetable broth or water to a boil. Add the quinoa, reduce heat to low, and cover. Simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside to cool.
2. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper to make the dressing.
3. In a large bowl, combine the cooled quinoa with pomegranate seeds, fresh mint, and toasted almonds.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve chilled or at room temperature, garnished with extra mint leaves if desired.

This quinoa and pomegranate salad is the perfect holiday dish for adding a light, refreshing contrast to heavier fare. The pomegranate seeds provide a burst of juicy sweetness that complements the nutty quinoa, while the fresh mint and crunchy almonds offer texture and flavor depth. The lemon-honey dressing ties everything together with a touch of tang and sweetness. This salad is a quick, beautiful, and healthy addition to your holiday table that your guests will love.

Holiday Quinoa with Sweet Potatoes and Maple Pecan Sauce

This quinoa dish combines the richness of roasted sweet potatoes with the nutty quinoa, topped with a sweet and savory maple pecan sauce. The warm flavors of cinnamon and maple syrup make it a cozy and indulgent holiday side dish. It’s hearty enough to serve as a main course for a plant-based meal, yet versatile enough to complement a variety of holiday main dishes.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 2 medium sweet potatoes, peeled and diced
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• Salt and pepper, to taste
• 1/4 cup pecans, toasted and chopped
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cinnamon, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
2. While the sweet potatoes are roasting, bring the vegetable broth or water to a boil in a medium saucepan. Add the quinoa, reduce heat to low, and cover. Simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.
3. In a small saucepan, combine the maple syrup, Dijon mustard, apple cider vinegar, and toasted pecans. Heat over medium-low heat until warm and the sauce begins to thicken, about 3-4 minutes.
4. In a large bowl, combine the cooked quinoa and roasted sweet potatoes. Drizzle the maple pecan sauce over the top and toss gently to combine.
5. Serve warm, garnished with additional toasted pecans if desired.

This holiday quinoa with sweet potatoes and maple pecan sauce is a rich, comforting dish that’s perfect for the colder months. The roasted sweet potatoes bring natural sweetness and depth to the quinoa, while the maple pecan sauce adds a decadent touch. The cinnamon and maple flavors evoke the spirit of the season, making this dish an ideal complement to holiday feasts. Whether enjoyed as a side dish or a main for a vegetarian option, it’s a satisfying and festive addition to your holiday table.

Note: More recipes are coming soon!