Festive Red Quinoa Salad with Brussels Sprouts, Cranberries & Pistachios

As the week before Christmas comes around, I am becoming more aware of all the last minute things I still need to accomplish.  One of the most time consuming(but also the most fun) is figuring out what to make for Christmas dinner.  Yesterday I walked into Whole Foods without a list and just bought whatever I thought I might need.  (You know what happens when you do that?  Your grocery bill ends up being twice the amount it usually is.  Oops!)

On a whim, I put together this warm red and green salad and it ended up being amazing!  The sweetness of the cranberries complement the nutty quinoa and pistachios perfectly, while the brussels sprouts add a heartiness and rustic quality.  Containing a grain, vegetable, fruit, and nut, it could easily be the main dish for your vegan (and gluten-free) holiday.  Best of all, it's super simple to prepare and is oh so lovely.  I'll definitely be bringing this salad to Christmas dinner, and you should, too!

Festive Red Quinoa Salad with Brussels Sprouts, Cranberries & Pistachios
1 cup water or vegetable broth
1/2 cup red quinoa, rinsed
1/4 cup fresh cranberries, rinsed and sliced in half
1 tsp olive oil
1 lb brussels sprouts, washed, stubs removed and cut lengthwise into fourths
sea salt
1/4 cup pistachios

In a medium saucepan, bring water or vegetable broth to a boil.  Add in the quinoa and cranberries, cover, and lower heat to simmer.  Allow to cook until all liquid has been absorbed and quinoa is tender, about 20 minutes.

While quinoa and cranberries are cooking, prepare the brussels sprouts.  In a cast iron skillet over medium heat, saute brussels sprouts in olive oil and sea salt until tender and lightly browned on edges, about 10-15 minutes.  Remove from heat.

To assemble, add desired amount of brussels sprouts to a plate, top with quinoa and cranberries, and then sprinkle on the pistachios.

Alternately, you can add cooked quinoa and cranberries to the cast iron skillet with the prepared brussels sprouts, pistachios, a splash of vegetable broth, and saute until liquid has been absorbed.  (Both ways taste delicious!)