Harvest Quinoa Salad Recipe

As the leaves turn gold and the air fills with the crisp essence of autumn, our kitchens become a haven of heartwarming ingredients. Today, I bring to you a comforting yet vibrant Harvest Quinoa Salad that embodies every wonderful element of fall. Picture fluffy quinoa interlaced with tender roasted sweet potatoes, tart dried cranberries, and crunchy pumpkin seeds, all brought together with a zesty maple Dijon dressing. It’s an autumn masterpiece meant to be shared with family, making it perfect for cozy gatherings or festive dinners.

Recipe Summary

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4-6
• Skill Level: Easy

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup dried cranberries
• 1/4 cup pumpkin seeds
• 1/4 cup chopped fresh parsley (optional)

For the Maple Dijon Dressing:

• 1/4 cup olive oil
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a medium pot, bring water to a boil. Add the quinoa, reduce to a simmer, cover, and cook for about 15 minutes, or until the water is absorbed and the quinoa is fluffy. Set aside to cool.
3. While the quinoa is cooking, place the sweet potato cubes on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat and spread in an even layer.
4. Roast the sweet potatoes in the preheated oven for 20-25 minutes, or until tender and slightly caramelized. Remove from the oven and let cool slightly.
5. In a small bowl, whisk together the olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper to make the dressing.
6. In a large salad bowl, combine the cooked quinoa, roasted sweet potatoes, dried cranberries, pumpkin seeds, and parsley if using.
7. Pour the dressing over the salad and toss gently to combine. Adjust seasoning with additional salt and pepper if needed.
8. Serve immediately or refrigerate for an hour to let the flavors meld together. Enjoy!

Helpful Tips

• For added protein, toss in some cooked chickpeas or grilled chicken.
• If you’re short on time, use pre-cubed sweet potatoes or microwave them to soften before roasting.
• Not a fan of pumpkin seeds? Swap them out for sunflower seeds or chopped pecans.
• This salad keeps well in the fridge for up to 3 days, making it perfect for meal prep.

Conclusion

This Harvest Quinoa Salad is a beautiful way to celebrate the essence of fall with your loved ones. It’s equally nourishing and satisfying, perfect for any gathering or a cozy night at home. We can’t wait to see your delightful creations! Share your version with the hashtag #ZynahzRecipes or tag us on Instagram @Zynahz.

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