While I was vegan, and the vegetarian, quinoa was my kryptonite. It was still a relatively new dish – and word – in the American vernacular, but I had the advantage of writing for a publication that focused on food allergies and sensitivities. Needless to say, quinoa was the superstar of many featured recipes.

This tiny seed (yes, it’s actually a seed!) is a protein powerhouse – it’s a complete protein, which means it contains all nine of the essential amino acids your body needs. Typically, plant-based sources must be combined (rice and beans, for example) to be considered complete.

In this particular salad, I added garbanzo beans for a little added protein and texture. The dressing enhances the warm, nutty flavor of the seeds and beans; while you can use whatever veggies you choose, the variety of greens and reds makes it perfect to serve at a holiday meal.

Holiday Quinoa Salad

Ingredients:

• 1 cup dry quinoa
• 1/2 cup dry or canned garbanzo beans
• 1/2 cup shaved Brussels sprouts
• 1/2 cup chopped red peppers
• 1/4 cup chopped green onion
• 1/4 cup pomegranate seeds
• 1 T tahini
• 1 T miso paste
• 2 T sherry vinegar
• Slivered almonds, to garnish

Instructions:

1. Soak quinoa for at least 2 hours, then drain and boil on medium heat with 2 cups water until fluffy.
2. Soak garbanzo beans at least 2 hours, then drain and boil on medium heat with 2 cups of water for 45-60 minutes.
3. Add beans to quinoa, then add Brussels sprouts, pepper and onion and combine.
4. To make the dressing, whisk tahini and miso with sherry vinegar, then pour over salad and mix. Add pomegranates and lightly toss, then garnish with slivered almonds.