Fall Quinoa Salad
Fall Quinoa Salad
This Fall Quinoa Salad is hearty, colorful, and full of autumn flavors. Sweet dried berries pair with crunchy vegetables and a tangy balsamic dressing for a nourishing dish that’s perfect for cozy lunches or as a festive holiday side.
Ingredients
Equipment
Method
- Cook the quinoa: Rinse quinoa well. Add to a rice cooker with 2 cups of water and cook on the white rice setting until fluffy. Let cool slightly.
- Prepare the dressing: In a large mixing bowl, whisk olive oil, balsamic vinegar, salt, and pepper.
- Assemble the salad: Add quinoa, cucumber, bell pepper, cherry tomatoes, and dried berries into the bowl. Toss gently to coat in the dressing.
- Finish and serve: Garnish with fresh parsley or basil. Serve warm or chilled.
Notes
Use orange or red bell peppers for a seasonal fall color palette.
Roast the cherry tomatoes and bell pepper for a warmer, caramelized flavor.
Add toasted nuts (like pecans or walnuts) for an extra autumn crunch.
Roast the cherry tomatoes and bell pepper for a warmer, caramelized flavor.
Add toasted nuts (like pecans or walnuts) for an extra autumn crunch.
