Elevate your holiday meals with our Festive Holiday Quinoa Salad recipe! This vibrant dish combines quinoa, dried cranberries, pomegranate seeds, and warm spices for a nutritious and delicious side. Perfect for any festive gathering, it’s gluten-free, packed with protein, and easy to customize. Enjoy a healthy twist this season with this delightful salad that screams holiday goodness!
As the holiday season approaches, it’s time to start planning those special meals that bring family and friends together. This year, why not add a healthy and flavorful twist to your holiday menu with our Festive Holiday Quinoa? This vibrant dish combines the nutty goodness of quinoa with seasonal ingredients to create a side that’s as nutritious as it is delicious.
Quinoa has become increasingly popular in recent years, and for good reason. This ancient grain (actually a seed) is packed with protein, fiber, and essential nutrients. Our Festive Holiday Quinoa recipe elevates this superfood with a medley of flavors and textures that perfectly complement traditional holiday fare.
I am truly Quinoa’s number 1 fan nowadays! I love cooking it and enjoy it as my newfound rice replacement. I thought it would be great to make it for the holidays. I experimented with cooking it with some spices and see if it would work. I also added dried cranberries, raisins, pomegranate seeds, and cilantro to the mix. I was thrilled with the result.
The raisins and cranberries add sweetness to the quinoa, and you taste a hint of the warm spices. The pomegranate seeds gave extra crunch, and the lovely cilantro added some lemony mint flavor, too! It was truly wonderful! The flavors just worked together so well.
You can serve this warm, room-temperature, or cold—whichever you prefer. This festive quinoa is great as a side dish for Roasted Turkey or Chicken. Needless to say, it’s colorful and festive enough for the holidays! So, without further ado, here’s our latest Quinoa creation.
Ingredients for Festive Holiday Quinoa
- Dried cranberries and raisins: These add a delightful sweetness and chewy texture.
- Pomegranate seeds: Bursts of juicy tartness that provide a beautiful pop of color.
- Fresh cilantro: Adds a bright, fresh flavor and vibrant green hue.
- Warm spices: Cinnamon, cumin, coriander, and paprika create a complex flavor profile.
How to Make Festive Holiday Quinoa
First, rinse the quinoa. Place the 1 cup uncooked quinoa in a fine sieve or strainer. Using
cold running water, rinse it for about a couple of minutes. Drain really well.
Place the drained quinoa into the rice cooker or a saucepan (big enough to accommodate about 3 cups of liquid). Stir in the cranberries, raisins, spices, and salt. Mix everything. Pour in the 2 cups of water. Give it a gentle stir.
If using a rice cooker – how easy! – Cover then push the cook button and leave it to
cook. It will automatically turn to warm mode when it’s done. Turn the cooker off and let the quinoa sit for about 10-15 minutes.
If using the stovetop – first, bring to a rolling boil using medium heat. Once it begins to boil hard
(watch out ’cause you don’t want liquid spilling all over) turn the heat to low. Cover, then continue to simmer until the liquid has evaporated and the quinoa is tender approximately 15-18 minutes. A timer would be handy so you don’t forget. Turn off the heat. Remove pan from heat and let it sit covered for about 10-15 minutes.
Fluff the quinoa gently with a fork to separate the seeds. You can transfer the quinoa to a bigger bowl to make mixing the rest of the ingredients easier. Mix in the cilantro and half the pomegranate seeds. You can serve it as is or if you wish, you can form the quinoa mix into a mound – see photo below. Sprinkle the rest of the pomegranate seeds (and perhaps some extra dried cranberries and raisins) around the mound. You can sprinkle a few more chopped cilantro on top to even the colors. Serve with your main dish. Yummilicious!
Serving Suggestions
This Festive Holiday Quinoa is versatile enough to complement a wide range of main dishes. It pairs beautifully with roasted turkey, ham, or even a vegetarian centerpiece like stuffed squash. The dish can be served warm or at room temperature, making it ideal for busy holiday gatherings.
Make-Ahead Tips
To save time on the big day, you can prepare components of this dish in advance:
- Rinse and measure the quinoa the night before.
- Mix the dry spices and store in an airtight container.
- Prepare the pomegranate seeds and store them in the refrigerator.
On the day of your celebration, simply combine the ingredients and cook as directed.
Customizing Your Quinoa
While this recipe is delicious as is, don’t be afraid to make it your own. Here are some ideas for customization:
- Swap cilantro for parsley if you prefer a milder herb flavor.
- Add toasted nuts like almonds or pistachios for extra crunch.
- Include diced apples for additional sweetness and texture.
- Sprinkle with feta cheese for a creamy, tangy element.
Frequently Asked Questions (FAQs) About Festive Holiday Quinoa
Can I make this dish vegan?
A: Yes, this recipe is already vegan-friendly.]
How long can I store leftovers?
A: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze this quinoa dish?
A: Yes, you can freeze it for up to 2 months. Thaw in the refrigerator overnight before reheating.
Is this recipe gluten-free?
A: Yes, quinoa is naturally gluten-free.
Can I use different spices?
A: Certainly! Feel free to experiment with your favorite spices to create your own unique flavor profile.
This Festive Holiday Quinoa is more than just a side dish – it’s a celebration of flavors and textures that will have your guests return for seconds. Its vibrant colors make it a beautiful addition to any holiday spread, and its nutritional profile means you can feel good about indulging.
Whether you’re hosting a large gathering or preparing a quiet meal for two, this quinoa dish is sure to become a new holiday favorite. It’s a testament to how healthy eating doesn’t have to be boring, especially during the festive season. So this year, give your holiday menu a nutritious and delicious upgrade with our Festive Holiday Quinoa. It’s a dish that nourishes both body and soul – perfect for celebrating with those you love.
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Festive Holiday Quinoa Salad
Ingredients
- 1 cup uncooked Quinoa, I used a blend of the white and colored quinoa
- 1/4 cup dried cranberries
- 1/4 cup raisins
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- 2 cups water
- 1/2 cup pomegranate seeds
- a handful of fresh cilantro, chopped
Instructions
- First, rinse the quinoa. Place the 1 cup uncooked quinoa in a fine sieve or strainer. Using cold running water, rinse it for about a couple of minutes. Drain really well.
- Place the drained quinoa into the rice cooker or a sauce pan (big enough to accomodate about 3 cups of liquid).
- Stir in the cranberries, raisins, the spices and salt. Mix everything. Pour in the 2 cups of water. Give it a gentle stir.
- If using a rice cooker – how easy! – Cover then push the cook button and then leave it to cook. It will automatically turn to warm mode when it’s done. Turn the cooker off and let the quinoa sit for about 10-15 minutes.
- If using the stovetop – first, bring to a rolling boil using medium heat. Once it begins to boil hard (watch out ’cause you don’t want liquid spilling all over) turn the heat to low. Cover then continue to simmer until the liquid has evaporated and the quinoa is tender approximately 15-18 minutes. A timer would be handy so you don’t forget. Turn off the heat. Remove pan from heat and let it sit covered for about 10-15 minutes.
- Fluff the quinoa gently with a fork to separate the seeds. You can transfer the quinoa to a bigger bowl to make mixing the rest of the ingredients easier.
- Mix in the cilantro and half the pomegranate seeds. You can serve it as is or if you wish, you can form the quinoa mix into a mound, if you like.
- Sprinkle the rest of the pomegranate seeds (and perhaps some extra dried cranberries and raisins, too) around the mound. You can sprinkle a few more chopped cilantro on top to even the colors. Serve with your main dish.
Nutrition
Last updated on September 17th, 2024 at 09:13 pm
Brilliant and beautiful–great invention by you! Thanks and I will try it tonight!
Thanks Gurpriya! I hope you like it as much as I do!
Hi Abby, I hate to eat pomegranate as I did not know how to remove the seeds from the fruit until last month from a Taiwan's cooking program. I would like to share with you in case you have difficult like me to remove them from the fruit.
She taught us to cut off the top and bottom and then cut lines on the skin around the skin from top to bottom so that you can open up the fruit. Put it into a bowl of drinking water and remove the seeds in the water and then drain them. By this way we will not break the seeds.
Blend pomegranate as it is a very healthy drink !!
Thanks for so many yummy recipe to share with us.
Thanks, Mrs. Lee.
Hello, where did you buy your quinoa?
I get it from Trader Joe's or a health food store here in the US. If you're in the Philippines, I really don't know. 🙁
This quinoa dish is festive indeed! Love all the vibrant colors. We like to be well-stocked on quinoa, too, around here. It's even better prepared like garlic fried rice. I never miss regular rice when prepared this way. 🙂
This looks so pretty! Love that you used pomegranate in this recipe!! 🙂
I am not a fan of quinoa, but, this recipe is definitely going to change my mind. Those colors and flavor combination is absolutely divine.
Is it wrong to refer to a recipe as adorable? Your presentation is just so cute, I almost (almost) wouldn't want to eat it!
You really don't know how I love pomegranate seeds. I used it quite often in salads, baking goods, smoothies and I absolutely love quinoa, too. Your dish looks scrumptious and so delicious, a feast for the eyes as well, pinned!
How pretty is that?!