Quinoa Salad

I know the Holidays are a time to indulge, to eat and drink waaay more than usual. It’s a time to enjoy your family and friends, not count calories! But don’t throw all your healthy eating habits out the window this Holiday season! It’s easy to incorporate some healthy and delicious side dishes and treats without skipping a beat – and without feeling like you’re missing something! This Quinoa Salad fits the bill. I made this for our early family Christmas dinner this past weekend and it was a huge hit. It does boast some Christmas colours – so it keeps in line with the season.

Quinoa Salad

This Quinoa Salad is a great meal too (maybe for the days following those HUGE Christmas dinners!) with a generous serving of quinoa mixed in – you get lots of protein. It helps the salad really fill you up. But it’s also great as a side dish. For my family dinner – we did a buffet style and had lots of great things to fill our plates. And this went along perfectly.

Quinoa Salad

I added some great roasted brussel sprouts into this – I really love brussel sprouts! These can be roasted in the oven before hand and just tossed into the salad at the end. Roast with a drizzle of olive oil, some garlic, salt, and pepper. Simple and perfect!

Quinoa Salad

It’s easy to prepare most of this salad ahead of time. As I mentioned above, the brussel sprouts can be roasted earlier in the day – or even the day before. Store in the fridge until you’re ready for them. I also cooked the quinoa a couple days ahead and stored in the fridge until show time. A reminder to cook your quinoa in a nice low sodium broth – really ups the flavour!

5 from 1 vote
Quinoa Salad
Print
Quinoa Salad

Don't throw all your healthy eating habits out the window this Holiday season - indulge in this fantastic and protein filled salad as a meal after those Christmas dinners or as a side dish to the main event.

Ingredients
Salad
  • 1 head romaine lettuce (roughly chopped)
  • 1 cup cooked quinoa
  • 15 brussel sprouts (roasted)
  • 3/4 long english cucumber (cut into quarters)
  • 1 cup halved cherry tomatoes
  • 1/4 cup finely diced white onion
  • 1 pear (diced)
  • 1/2 cup crumbled plain goat cheese
Dressing
  • 1 garlic clove
  • 1/2 tsp dijon mustard
  • 1/2 tsp worcestershire sauce
  • 2 tsp balsamic vinegar
  • 3 tbsp extra virgin olive oil
  • squeeze of lemon
  • pepper to taste
Instructions
Salad
  1. Cook quinoa according to package instructions. Let cool before adding to salad.

  2. Cut off the ends of brussel sprouts and cut in half. Lay out on roasting pan. Drizzle with olive oil. Sprinkle with salt and pepper. Grate small garlic clove over top and mix to coat.

  3. Roast at 350° for roughly 20 minutes. Let cool. 

  4. Chop all your vegetables into large salad bowl. 

  5. Add in cooled quinoa and brussel sprouts. And toss all together. 

Dressing
  1. In small jar (or container with tight fitting lid) - grate small to medium sized garlic clove. 

  2. Add in the rest of the dressing ingredients. Attach lid and shake to mix thoroughly. 

  3. Drizzle over prepared salad and toss well. 

Yum

What did you think of this Quinoa Salad? Did it help you feel more balanced this Holiday Season?

Check out this Warm Green Bean Salad or these Honey Mustard Brussel Sprouts that will help you maintain your healthy eating habits in the coming weeks!

Happy Holidays everyone!


Quinoa Salad

2 comments on “Quinoa Salad

  1. Your Quinoa Salad looks fantastic! Thanks so much for sharing your awesome recipe with us at Full Plate Thursday! Hope you are having a wonderful week and hope to see you soon!
    Miz Helen

  2. Thank you for sharing this delicious recipe at the #RecipeSharingParty! I hope to see you next week. Pinned and Yummed. Please visit #OverTheMoon on Sunday, #WonderfulWednesday or #ThursdayFavoriteThings for more sharing fun! Don’t forget to Comment your link #’s so I can be sure to visit and you get a chance to be featured!

Leave a Reply

Your email address will not be published.