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Comforting 1 Warm Quinoa Salad with Pomegranate

Warm Quinoa Salad with Pomegranate

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Make this Warm Quinoa Salad with Pomegranate and roasted vegetables for a healthy, cozy meal perfect for winter. This recipe brings together earthy grains, sweet fruit, and savory roasted elements for a satisfying dish.

Ingredients

Scale
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1 cup diced sweet potato
  • 1 cup chopped Brussels sprouts
  • 1/2 red onion, cut into wedges
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup pomegranate arils
  • 1/4 cup chopped pecans or walnuts
  • 2 tablespoons fresh parsley, chopped
  • For the Dressing:
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the sweet potato, Brussels sprouts, and red onion with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
  3. Roast for 20 to 25 minutes, stirring halfway, until tender and lightly browned.
  4. While vegetables roast, cook the quinoa. Combine rinsed quinoa and broth/water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until all liquid is absorbed. Fluff with a fork.
  5. Prepare the dressing. Whisk together the 3 tablespoons of olive oil, lemon juice, Dijon mustard, and maple syrup in a small bowl.
  6. In a large bowl, combine the warm cooked quinoa and the roasted vegetables.
  7. Pour the dressing over the quinoa mixture and toss gently to coat everything evenly.
  8. Fold in the pomegranate arils, chopped nuts, and fresh parsley.
  9. Serve warm.

Notes

  • You can substitute butternut squash for sweet potato.
  • For extra flavor, roast the vegetables with a pinch of cumin or smoked paprika.
  • This salad tastes great as leftovers the next day.

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