25+ Easy and Nutritious Holiday Vegan Quinoa Recipes for a Festive Feast

The holiday season is a time for sharing delicious meals with friends and family, and if you’re looking to create a spread that is not only festive but also plant-based, you’re in the right place!

Quinoa, the protein-packed, versatile superfood, is an excellent base for creating a variety of vegan dishes that will satisfy even the most discerning eaters.

Whether you’re planning a holiday dinner, a cozy get-together, or just want to enjoy some deliciously healthy meals during this time of year, these 25+ holiday vegan quinoa recipes are perfect for every occasion.

From savory sides to filling mains and vibrant salads, you’ll find something for everyone.

Let’s dive into these tasty, nutritious, and holiday-inspired quinoa recipes that will make your celebration even more special.

25+ Easy and Nutritious Holiday Vegan Quinoa Recipes for a Festive Feast

With these 25+ holiday vegan quinoa recipes, you have a treasure trove of delicious dishes that will not only add a burst of color and flavor to your table but also bring health and comfort to your holiday gatherings.

Quinoa’s versatility shines in every recipe, making it the perfect ingredient for creating satisfying plant-based meals that are both festive and nourishing.

Whether you’re hosting a holiday dinner or simply looking for a few new vegan recipes to enjoy with loved ones, these quinoa dishes are sure to impress.

So, this holiday season, let quinoa be your go-to ingredient for creating dishes that are as delicious as they are wholesome.

Vegan Quinoa Stuffing with Roasted Vegetables

This hearty vegan quinoa stuffing is a flavorful and nutritious alternative to traditional stuffing. Packed with roasted vegetables like sweet potatoes, carrots, and Brussels sprouts, along with savory herbs and quinoa, it’s the perfect dish to serve for a holiday feast.

Recipe:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 medium sweet potato, diced
• 1 cup Brussels sprouts, halved
• 1 large carrot, diced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup chopped walnuts (optional)
• 1/4 cup fresh parsley, chopped

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potato, Brussels sprouts, and carrots in olive oil, thyme, rosemary, garlic powder, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
3. While the vegetables are roasting, bring the vegetable broth to a boil in a medium pot. Add the quinoa, reduce heat, cover, and simmer for about 15 minutes, or until the quinoa is fully cooked.
4. Once the quinoa is done, fluff it with a fork and transfer it to a large bowl.
5. When the roasted vegetables are ready, add them to the quinoa, and stir to combine. Add the walnuts and fresh parsley for extra texture and flavor.
6. Serve warm as a side dish for your holiday meal.

This quinoa stuffing with roasted vegetables brings a savory, satisfying twist to your holiday spread. The combination of quinoa’s nuttiness with the caramelized sweetness of roasted vegetables makes it an unforgettable dish. Whether you’re hosting a vegan holiday dinner or looking to add a healthy side, this recipe will surely impress your guests.

Cranberry-Orange Vegan Quinoa Salad

A refreshing and vibrant quinoa salad bursting with the flavors of fresh cranberries, oranges, and a tangy dressing. It’s the perfect dish to balance out heavier holiday meals while still offering a festive touch.

Recipe:

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup fresh cranberries, halved
• 1 orange, segmented and chopped
• 1/4 cup chopped green onions
• 1/4 cup chopped almonds
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

1. Bring water to a boil in a medium pot. Add the quinoa, reduce the heat, cover, and simmer for 15 minutes, until the quinoa is tender and the water is absorbed.
2. While the quinoa cooks, prepare the dressing by whisking together olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper in a small bowl.
3. Once the quinoa has cooked and cooled slightly, fluff it with a fork and transfer it to a large mixing bowl.
4. Add the cranberries, orange segments, green onions, and almonds to the quinoa. Drizzle the dressing over the salad and toss everything together gently.
5. Garnish with chopped parsley before serving.

This cranberry-orange quinoa salad is a bright, refreshing dish that provides a burst of citrus flavor alongside the natural sweetness of cranberries. It’s an excellent option for a light, festive side dish or even a standalone meal. The combination of quinoa and fruit not only adds color and texture to your plate but also offers a healthy, nutrient-dense option that is sure to be a crowd-pleaser.

Vegan Quinoa and Pumpkin Soup

This rich, creamy pumpkin soup made with quinoa is the ultimate cozy comfort food for the holiday season. The quinoa adds a protein-packed element to the soup while the pumpkin provides a smooth, velvety texture and earthy flavor.

Recipe:

• 1 cup quinoa, rinsed
• 1 small pumpkin (or 2 cups canned pumpkin puree)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup coconut milk
• Fresh thyme leaves for garnish

1. If using fresh pumpkin, peel, seed, and cube it. Steam or roast the pumpkin until tender (about 20 minutes).
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 5 minutes.
3. Add the cooked pumpkin (or pumpkin puree) to the pot, along with the cinnamon, nutmeg, salt, and pepper. Stir to combine.
4. Pour in the vegetable broth and bring the mixture to a simmer. Cook for 10 minutes, allowing the flavors to meld together.
5. Add the quinoa to the pot, stir, and simmer for an additional 15 minutes, or until the quinoa is cooked and the soup has thickened.
6. Stir in the coconut milk for creaminess, and adjust seasoning if needed.
7. Ladle the soup into bowls and garnish with fresh thyme leaves.

This vegan quinoa and pumpkin soup is a warming and comforting dish, perfect for chilly holiday evenings. The combination of pumpkin and quinoa creates a wonderfully hearty, creamy texture that is both satisfying and nutritious. Whether served as an appetizer or a main course, this soup is sure to be a favorite at your holiday table, offering a flavorful and filling option that will keep you cozy throughout the season.

Vegan Quinoa and Lentil Shepherd’s Pie

This vegan quinoa and lentil shepherd’s pie is a hearty, comforting dish perfect for the holiday season. The rich, savory filling of quinoa, lentils, and vegetables is topped with a creamy mashed potato layer, creating a satisfying and nourishing meal.

Recipe:

• 1 cup quinoa, rinsed
• 1 cup dried lentils, rinsed
• 2 cups vegetable broth
• 1 medium onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 cup peas (frozen or fresh)
• 1 cup corn kernels (optional)
• 1 tablespoon olive oil
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 tablespoon tomato paste
• 4 large potatoes, peeled and cubed
• 1/4 cup unsweetened plant-based milk
• 2 tablespoons vegan butter
• Salt and pepper to taste

1. Cook the quinoa and lentils separately: In two separate pots, bring 4 cups of water to a boil. Add the quinoa to one pot and the lentils to the other. Reduce heat and simmer until the quinoa is tender (about 15 minutes) and the lentils are soft (about 25 minutes). Drain excess water if necessary.
2. While the quinoa and lentils cook, heat olive oil in a large skillet. Add the onion, garlic, and carrots, sautéing until softened (about 7 minutes). Stir in tomato paste, thyme, rosemary, peas, and corn. Add the cooked quinoa and lentils, stirring to combine. Season with salt and pepper.
3. Boil the potatoes in a large pot of salted water until fork-tender (about 15 minutes). Drain and mash the potatoes with plant-based milk and vegan butter. Season with salt and pepper.
4. Preheat the oven to 375°F (190°C). Transfer the quinoa and lentil mixture to a baking dish, spreading it out evenly. Top with the mashed potatoes, spreading them into an even layer.
5. Bake for 20-25 minutes until the top is slightly golden and crispy.
6. Serve warm and enjoy!

This vegan quinoa and lentil shepherd’s pie is a wonderful holiday dish with its layers of flavor and texture. The combination of protein-packed quinoa and lentils makes it hearty, while the mashed potatoes on top create the ultimate comfort food experience. This is an excellent dish for anyone looking for a wholesome, filling, and delicious vegan option for the holidays.

Vegan Quinoa and Roasted Butternut Squash Salad

This vibrant salad features roasted butternut squash paired with quinoa, kale, and a tangy balsamic dressing, creating a perfect balance of sweet, savory, and earthy flavors. It’s a colorful and festive dish to brighten up your holiday table.

Recipe:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 small butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 teaspoon cinnamon
• 4 cups kale, chopped
• 1/4 cup dried cranberries
• 1/4 cup pumpkin seeds
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• Salt and pepper to taste

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, cinnamon, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized.
2. In a medium pot, bring water to a boil. Add the quinoa, reduce heat, cover, and simmer for about 15 minutes, until the quinoa is cooked and the water is absorbed.
3. While the quinoa and squash cook, prepare the dressing by whisking together olive oil, balsamic vinegar, maple syrup, salt, and pepper in a small bowl.
4. In a large bowl, massage the chopped kale with a little olive oil and a pinch of salt until softened.
5. Once the quinoa and squash are ready, combine them with the kale, cranberries, and pumpkin seeds in the large bowl.
6. Drizzle the dressing over the salad and toss gently to combine.
7. Serve warm or chilled, and enjoy!

This quinoa and roasted butternut squash salad is the perfect balance of flavors for the holiday season. The sweet and savory roasted squash pairs beautifully with the nutty quinoa and the tangy balsamic dressing. It’s a vibrant and nutrient-dense dish that works well as a side or a main course for a vegan holiday feast.

Vegan Quinoa and Mushroom Wellington

A vegan twist on the classic Wellington, this savory pie features a quinoa, mushroom, and spinach filling wrapped in flaky puff pastry. It’s a show-stopping dish that will impress guests with its elegant presentation and rich, comforting flavors.

Recipe:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups mushrooms, finely chopped
• 2 cups fresh spinach, chopped
• 1 tablespoon soy sauce
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 sheet puff pastry (vegan)
• 1 tablespoon plant-based milk for brushing

1. In a medium pot, bring vegetable broth to a boil. Add the quinoa, reduce heat, cover, and simmer until the quinoa is cooked (about 15 minutes). Drain any excess liquid and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté until soft, about 5 minutes. Add the chopped mushrooms and cook for another 8 minutes until they release their moisture and become tender.
3. Stir in the spinach, soy sauce, thyme, salt, and pepper, cooking for another 3-4 minutes until the spinach wilts. Remove from heat and let the mixture cool slightly.
4. Preheat the oven to 375°F (190°C). Roll out the puff pastry sheet on a floured surface. Spread the quinoa mixture in the center, followed by the mushroom-spinach mixture. Fold the pastry over the filling and seal the edges.
5. Place the Wellington on a baking sheet lined with parchment paper, and brush the top with plant-based milk.
6. Bake for 25-30 minutes, or until the pastry is golden brown and crispy.
7. Let the Wellington rest for a few minutes before slicing and serving.

This vegan quinoa and mushroom Wellington makes a deliciously savory and festive main dish. The combination of quinoa, mushrooms, and spinach creates a rich, flavorful filling, while the golden puff pastry adds a satisfying crunch. It’s the perfect dish for a special holiday dinner, providing a satisfying and elegant centerpiece that will leave everyone impressed.

Vegan Quinoa and Sweet Potato Tacos

These vegan quinoa and sweet potato tacos are a perfect mix of sweet, savory, and spicy flavors. The roasted sweet potatoes and seasoned quinoa make a great filling for soft corn tortillas, topped with tangy slaw and avocado for a fresh finish.

Recipe:

• 1 cup quinoa, rinsed
• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 cup shredded cabbage or slaw mix
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 avocado, sliced
• 8 small corn tortillas
• Salsa or hot sauce (optional)

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes in olive oil, chili powder, cumin, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized.
2. Meanwhile, cook the quinoa. Bring 2 cups of water to a boil in a medium pot, add the quinoa, reduce the heat, and simmer for 15 minutes, until cooked through.
3. In a small bowl, mix the shredded cabbage with lime juice, salt, and chopped cilantro to make the slaw.
4. Warm the corn tortillas on a skillet or in the oven.
5. To assemble, spoon a generous amount of quinoa onto each tortilla, followed by the roasted sweet potatoes. Top with slaw, avocado slices, and optional salsa or hot sauce.
6. Serve warm and enjoy!

These quinoa and sweet potato tacos are a fun and festive way to enjoy a plant-based meal. The roasted sweet potatoes offer a deliciously sweet and savory flavor that pairs perfectly with the nutty quinoa and crunchy slaw. They’re a vibrant and satisfying dish that will brighten up your holiday menu.

Vegan Quinoa and Brussels Sprout Gratin

This hearty quinoa and Brussels sprout gratin combines the richness of a creamy vegan sauce with roasted Brussels sprouts and quinoa for a comforting and festive side dish. The crispy breadcrumb topping adds a satisfying crunch, making it the perfect addition to any holiday table.

Recipe:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 cups Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup vegan butter
• 1/4 cup all-purpose flour
• 2 cups unsweetened plant-based milk
• 1/2 teaspoon garlic powder
• 1/4 teaspoon nutmeg
• 1/2 cup nutritional yeast (for a cheesy flavor)
• 1/2 cup breadcrumbs (gluten-free if needed)
• 2 tablespoons fresh parsley, chopped

1. Preheat the oven to 375°F (190°C). Toss the Brussels sprouts with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 20-25 minutes, or until tender and golden brown.
2. In a medium pot, bring vegetable broth to a boil. Add the quinoa, reduce heat, and simmer for about 15 minutes until the quinoa is fully cooked and the broth is absorbed. Fluff with a fork and set aside.
3. While the Brussels sprouts and quinoa cook, prepare the creamy sauce. In a saucepan, melt the vegan butter over medium heat. Stir in the flour and cook for 2-3 minutes to form a roux. Slowly whisk in the plant-based milk, garlic powder, and nutmeg. Cook, stirring frequently, until the sauce thickens, about 5 minutes. Stir in the nutritional yeast, salt, and pepper.
4. In a large bowl, combine the roasted Brussels sprouts, cooked quinoa, and creamy sauce. Mix until everything is evenly coated.
5. Transfer the mixture to a greased baking dish. Top with breadcrumbs and bake for 20-25 minutes, or until the top is golden and crispy.
6. Garnish with fresh parsley before serving.

This vegan quinoa and Brussels sprout gratin is a comforting, creamy dish with a delightful crunch from the breadcrumb topping. The combination of roasted Brussels sprouts and quinoa creates a rich, satisfying texture, while the creamy sauce adds a velvety finish. It’s a perfect side dish for holiday meals, offering a rich flavor and a touch of elegance to your table.

Vegan Quinoa and Apple Stuffed Acorn Squash

This beautiful and festive dish features acorn squash stuffed with a flavorful quinoa and apple mixture. The sweetness of the apples pairs perfectly with the nuttiness of quinoa, making it a delightful side or main course for your holiday feast.

Recipe:

• 2 acorn squash, halved and seeded
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon maple syrup
• 1 teaspoon ground cinnamon
• 2 apples, peeled, cored, and diced
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans or walnuts (optional)
• 2 tablespoons fresh parsley, chopped

1. Preheat the oven to 375°F (190°C). Rub the cut sides of the acorn squash with olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes, or until tender.
2. While the squash roasts, bring vegetable broth to a boil in a medium pot. Add the quinoa, reduce heat, cover, and simmer for about 15 minutes, or until the quinoa is cooked.
3. In a large skillet, heat a small amount of olive oil over medium heat. Add the diced apples and cook for 5-7 minutes, until softened and lightly caramelized. Stir in the cinnamon and maple syrup, and cook for another minute. Add the cooked quinoa, cranberries, and nuts (if using), and mix well.
4. Once the acorn squash is roasted, remove it from the oven and flip the halves over. Fill the center of each squash with the quinoa-apple mixture.
5. Return the stuffed squash to the oven and bake for an additional 10 minutes to allow the flavors to meld together.
6. Garnish with fresh parsley before serving.

The combination of tender, sweet acorn squash and quinoa with apples, cranberries, and nuts makes this dish an ideal choice for the holiday season. The flavors are rich and comforting, while the presentation is both beautiful and festive. Whether served as a side dish or a main course, this vegan stuffed acorn squash will be a hit at your holiday table.

Vegan Quinoa and Mushroom Risotto

This creamy vegan quinoa and mushroom risotto offers all the luxurious flavor of a traditional risotto without the heavy dairy. The quinoa takes on the richness of the mushroom broth, while the earthiness of the mushrooms shines through, making it a perfect vegan holiday dish.

Recipe:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced
• 1/4 cup dry white wine (optional)
• 1/2 cup unsweetened plant-based milk
• 1/4 cup nutritional yeast (for a cheesy flavor)
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

1. In a medium pot, bring the vegetable broth to a simmer. Add the quinoa and cook, covered, for 15 minutes until fully cooked and fluffy. Set aside.
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes. Add the mushrooms and cook until they release their moisture and begin to brown, about 8 minutes.
3. If using, pour in the white wine and cook for 2-3 minutes until the alcohol evaporates.
4. Add the cooked quinoa to the skillet, stirring to combine with the mushrooms. Pour in the plant-based milk, nutritional yeast, thyme, salt, and pepper, stirring until the mixture is creamy and heated through.
5. Adjust seasoning as needed and serve, garnished with fresh parsley.

This vegan quinoa and mushroom risotto is a rich and savory dish with a creamy texture that makes it a great option for a holiday dinner. The earthy mushrooms, combined with the nutty quinoa and savory thyme, create a deeply satisfying flavor that is both comforting and festive. This dish is perfect for anyone looking for a dairy-free, vegan twist on a classic risotto.

Vegan Quinoa and Pomegranate Salad

This bright and refreshing vegan quinoa and pomegranate salad is a perfect addition to your holiday table. The tartness of the pomegranate seeds combined with the nutty quinoa and crunchy veggies makes for a vibrant, festive dish that is both healthy and delicious.

Recipe:

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup pomegranate seeds
• 1/4 cup chopped cucumber
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh parsley, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup (optional)
• Salt and pepper to taste

1. In a medium pot, bring water to a boil. Add the quinoa, reduce the heat, cover, and simmer for about 15 minutes, until the quinoa is cooked and the water is absorbed. Let it cool to room temperature.
2. In a large bowl, combine the cooled quinoa, pomegranate seeds, cucumber, red onion, mint, and parsley.
3. In a small bowl, whisk together olive oil, lemon juice, maple syrup, salt, and pepper. Pour the dressing over the quinoa mixture and toss gently to combine.
4. Serve chilled or at room temperature, garnished with extra mint or parsley.

This vegan quinoa and pomegranate salad is an elegant and festive dish, perfect for the holidays. The sweetness of the pomegranate seeds pairs wonderfully with the lightness of the quinoa and the refreshing crunch of cucumber. It’s a healthy and colorful addition to your holiday spread, offering both flavor and a burst of nutrients.

Vegan Quinoa and Cauliflower Casserole

This creamy vegan quinoa and cauliflower casserole is a deliciously satisfying dish, featuring tender cauliflower mixed with protein-packed quinoa in a rich, dairy-free sauce. Topped with crispy breadcrumbs, this casserole is the perfect comfort food for the holidays.

Recipe:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 small cauliflower, cut into florets
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup vegan butter
• 1/4 cup all-purpose flour
• 2 cups unsweetened plant-based milk
• 1/4 teaspoon garlic powder
• 1/2 cup nutritional yeast
• 1/2 cup breadcrumbs (gluten-free if needed)
• 2 tablespoons fresh thyme, chopped

1. Preheat the oven to 375°F (190°C). In a medium pot, bring the vegetable broth to a boil. Add the quinoa, reduce the heat, cover, and simmer for 15 minutes until the quinoa is tender and the broth is absorbed. Set aside.
2. Steam or boil the cauliflower florets for about 5-7 minutes, until tender. Drain well.
3. In a large skillet, melt the vegan butter over medium heat. Whisk in the flour and cook for 1-2 minutes. Gradually add the plant-based milk, garlic powder, salt, and pepper, and stir until the sauce thickens, about 5 minutes. Stir in the nutritional yeast for a cheesy flavor.
4. In a large bowl, combine the cooked quinoa, cauliflower, and creamy sauce. Stir until everything is well mixed.
5. Transfer the mixture to a greased baking dish, topping it with breadcrumbs and fresh thyme.
6. Bake for 20-25 minutes, or until the top is golden brown and crispy.
7. Serve warm and enjoy!

This vegan quinoa and cauliflower casserole is a rich, creamy dish with the perfect balance of flavors. The cauliflower provides a tender texture, while the quinoa adds protein and nuttiness, all wrapped in a creamy sauce. It’s an ideal comfort food for holiday meals, satisfying and nourishing for both vegans and non-vegans alike.

Vegan Quinoa and Roasted Beet Salad with Lemon-Tahini Dressing

This vibrant quinoa and roasted beet salad is the perfect holiday dish, combining the earthy sweetness of roasted beets with the light and nutty quinoa. The lemon-tahini dressing brings everything together with a creamy, tangy finish.

Recipe:

• 1 cup quinoa, rinsed
• 2 cups water
• 2 medium beets, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley
• 1 tablespoon sesame seeds
• 1 tablespoon lemon juice
• 2 tablespoons tahini
• 1 tablespoon maple syrup
• 1 garlic clove, minced
• Water to thin dressing as needed

1. Preheat the oven to 400°F (200°C). Toss the diced beets with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25-30 minutes, or until tender and caramelized, stirring once halfway through.
2. In a medium pot, bring water to a boil. Add the quinoa, reduce heat, cover, and simmer for 15 minutes until cooked and fluffy. Let it cool to room temperature.
3. While the quinoa and beets cook, prepare the lemon-tahini dressing by whisking together lemon juice, tahini, maple syrup, minced garlic, salt, and pepper. Add water a little at a time to achieve the desired consistency.
4. In a large bowl, combine the quinoa, roasted beets, and fresh parsley. Drizzle with the lemon-tahini dressing and toss to coat.
5. Sprinkle with sesame seeds before serving.

This vegan quinoa and roasted beet salad is a delightful dish full of color, flavor, and nutrients. The sweetness of the beets pairs perfectly with the nutty quinoa, and the creamy lemon-tahini dressing ties everything together. It’s a healthy, festive salad that works wonderfully as a side or light main dish for the holidays.

Vegan Quinoa and Green Bean Almondine

A vegan twist on the classic green bean almondine, this dish combines crisp-tender green beans with quinoa and toasted almonds in a light, savory sauce. It’s a simple yet elegant side dish for any holiday meal.

Recipe:

• 1 cup quinoa, rinsed
• 2 cups water
• 2 cups green beans, trimmed
• 1 tablespoon olive oil
• 1/4 cup sliced almonds
• 1 tablespoon lemon juice
• 1 tablespoon soy sauce or tamari
• 1 garlic clove, minced
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

1. In a medium pot, bring water to a boil. Add the quinoa, reduce heat, cover, and simmer for 15 minutes, until the quinoa is cooked and the water is absorbed. Fluff with a fork and set aside.
2. Blanch the green beans by boiling them in water for 3-4 minutes, until bright green and tender-crisp. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
4. Add the green beans to the skillet and sauté for another 2-3 minutes. Stir in the soy sauce or tamari and lemon juice.
5. Add the cooked quinoa to the skillet and toss to combine. Sprinkle with toasted almonds and garnish with fresh parsley before serving.

This vegan quinoa and green bean almondine is a light and elegant side dish, perfect for holiday meals. The quinoa adds texture and protein, while the green beans and almonds offer a satisfying crunch. It’s simple to prepare but has a refined, festive touch that will complement any holiday spread.

Vegan Quinoa and Sweet Potato Shepherd’s Pie

This vegan version of shepherd’s pie uses quinoa and sweet potatoes for a rich, hearty filling, topped with creamy mashed sweet potatoes. It’s a comforting and wholesome dish that’s perfect for a cozy holiday meal.

Recipe:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup peas (frozen or fresh)
• 1 cup corn kernels (optional)
• 1 teaspoon dried thyme
• 1 teaspoon rosemary
• Salt and pepper to taste
• 1/4 cup unsweetened plant-based milk
• 2 tablespoons vegan butter

1. Preheat the oven to 375°F (190°C). In a medium pot, bring vegetable broth to a boil. Add the quinoa, reduce heat, cover, and simmer for about 15 minutes, until the quinoa is cooked and the liquid is absorbed.
2. While the quinoa cooks, boil the sweet potatoes in a large pot of salted water until fork-tender (about 15 minutes). Drain and mash with plant-based milk and vegan butter. Season with salt and pepper.
3. In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes. Add the peas, corn, thyme, rosemary, salt, and pepper. Stir in the cooked quinoa and mix well.
4. Transfer the quinoa mixture into a greased baking dish, then spread the mashed sweet potatoes evenly on top.
5. Bake for 20-25 minutes, or until the top is lightly golden and slightly crispy.
6. Serve warm and enjoy!

This vegan quinoa and sweet potato shepherd’s pie is a comforting and hearty dish, perfect for any holiday gathering. The quinoa and vegetable filling is rich and satisfying, while the mashed sweet potatoes provide a creamy, sweet topping. It’s an excellent vegan option that can easily be enjoyed by everyone at the table.

Note: More recipes​ are coming soon!