A flavorful, lightened up holiday side dish, this Middle Eastern spiced quinoa salad with eggplant and pomegranate is vegan gluten-free and sure to be enjoyed by all of your holiday guests! T minus two days until the holidays!
We’re driving back to Buffalo, NY today to spend the holidays with our families. But before the family celebrations start, you can find me in the kitchen baking all the Christmas cookies (cutouts, peanut butter blossoms, Mexican wedding cakes, pineapple turnovers and hello dollys because you can never have too many kinds to choose from).
But cookies can only get me so far during the holidays. I also need some real sustenance that has staying power to get me through the long days of back-to-back family parties. This Middle Eastern spiced quinoa salad with eggplant and pomegranate is perfect for just that.
It’s also perfect for someone who wants to add a little festive flair to their dining room spread. The bright ruby red pomegranate arils not only add texture and crunch, they add a vibrant color to make your salad POP. The Middle Eastern flavor profile is deliciously nutty and pairs perfectly with the roasted eggplant and crunchy pistachios.Packed with plant-based protein, fiber, antioxidants like vitamin C, and potassium and magnesium, this salad is brimming with nutrition and flavor. Plus, it’s easy to make the day before to save you time and sanity on the actual holiday.
For other holiday side dishes, check out my recipes below!
I’m a nutrition coach and yoga teacher helping people to learn to love food again. I love cooking, taking pictures of my food and traveling around the world. Follow my blog for delicious, seasonal vegetarian recipes and simple strategies to bring more yoga and mindfulness into your life. And check out my e-book to learn how to improve your health through nutrition and yoga. Show me what deliciousness you make! Tag me @karalydonRD on Instagram.