Festive Quinoa Salad

We’re in the thick of the Holiday Season, one of our favorite times of the year!  So many of us celebrate and come together with family and friends around amazing food but often holiday foods can be so heavy and rich, so we love the idea of a fresh, light salad on the table to brighten things up!  Festive Quinoa Salad is full of holiday flare and some of our favorite decadent and seasonal flavors…this colorful salad has it all! Perfectly cooked quinoa with shaved brussels sprouts, studded with crunchy toasted pecans, smoky bacon, salty feta and little juicy bursts of sweet pomegranate make this salad a stunning and delicious Holiday show stopper!  Time-saving tip: Look for bags of shaved brussels sprouts and fresh Pomegranate arils in the produce section of your grocery store!


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Festive Quinoa Salad
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Prep Time 10 minutes
Cook Time 20 minutes
Servings
minutes
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Instructions
  1. In a small mixing bowl, combine all ingredient for the dressing and whisk to combine. Set aside.
  2. In a small saucepan, heat the olive oil over medium high heat. Add the rinsed and drained quinoa. Cook over medium heat stirring constantly for 2-3 minutes. This allows the water to evaporate and the quinoa to toast up a bit.
  3. Add the water or chicken stock to the quinoa and bring to a boil. If using water, add ½ tsp. of salt to the water. Turn the heat to low cover and simmer for 20 minutes, until all the liquid has been absorbed. Remove the pot from the heat, keep covered and let sit for 5 minutes. After 5 minutes remove lid and fluff with a fork.
  4. Pour quinoa into a medium mixing bowl and let sit to cool for 5 minutes. Add the dressing to the warm quinoa and gently toss to coat.
  5. Add the pomegranate, parsley, pecan and toss. Add the shaved sprouts, parsley and feta and toss to combine.
  6. Taste and season with ½ - 1 tsp. salt and ½ tsp pepper as needed. (The amount of salt will vary depending on the stock, bacon and feta used.) For the best results, cover and refrigerate at least 2-3 hours or until serving time. Can be served cold or at room temperature!
Recipe Notes

My name is Emilie, AKA Texas Granola Girl. I'm a 7th generation Texas girl, former restaurateur, wife, mom, Celiac, foodie with some definite hippie tendencies.  I have a special place in my heart for kombucha, muesli, vegetarian dishes and shredded wheat …and a deep love for the yummy, Texas comfort food that I grew up eating.  These days I am the Writer / Photographer/ Cook at Tales of a Texas Granola Girl, a food blog dedicated to creating gluten-free Texas & Southern comfort food recipes that are always Cowboy & kid approved.

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