Every Thanksgiving, I try to bring a new healthy dish to the table. After all, the holidays are a time of delicious food, giving thanks and getting a little bit creative. This year, my new holiday dish was inspired by the ingredients usually found alongside the turkey…. cranberries & stuffing! Of course, we had the usual spread of tasty treats, but this salad gave a fresh new spin on the traditional items and left incredible leftovers for days to follow! Even though our tummies are full of turkey after this glorious food filled weekend, mix up this tasty salad all season long and enjoy!!
THE HOLIDAY QUINOA SALAD
1 cup quinoa
1-2 pounds of brussel sprouts
2 tablespoon olive oil
1/2 cup dried cranberries
1/2 cup chopped parsley
1-2 cups feta cheese
2-3 chopped garlic cloves
3 tablespoons red wine vinegar
2 tablespoons dijon mustard
Salt & Pepper
Cook up your quinoa in accordance with the package directions (usually 1 cup of quinoa brought to a boil in 2 cups of water and simmered until all the water is absorbed)
Pre-heat your oven to 400 degrees and roast up your brussel sprouts that are cut into quarters and tossed in 1 tablespoon olive oil and salt & pepper to taste. Poke the brussel sprouts to see if they’re done to your liking, but it will likely take about 25 minutes.
Combine your cooked quinoa with the roasted brussel sprouts, chopped parsley, dried cranberries and feta.
Mix up your dressing:
1 tablespoon olive oil, 3 tablespoons red wine vinegar, 2-3 chopped garlic cloves, 2 tablespoons dijon, salt & pepper to taste and the juice from 2 limes.
Stir the dressing into your salad, refrigerate to make it nice and cold & ENJOY!!
To enjoying the holiday festivities without packing on the extra pounds,