Crispy Brussels Sprouts Quinoa Salad
This Crispy Brussels Sprouts Quinoa Salad is a delicious blend of crunchy roasted Brussels sprouts and hearty quinoa, perfect for a nourishing meal.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Saucepan
- 1 Large mixing bowl
Ingredients
Main Ingredients
- 1 pound Brussels sprouts trimmed and halved
- 2 tablespoons olive oil
- 1 cup quinoa rinsed
- 2 cups vegetable broth
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- 1/4 cup finely chopped parsley
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
Preparation
- Preheat oven to 425°F. Toss the Brussels sprouts with olive oil, salt, and pepper. Spread them on a lined baking sheet and roast for 20-25 minutes, stirring halfway through until crispy.
- In a saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes. Let sit off the heat for 5 minutes.
- In a large mixing bowl, combine roasted Brussels sprouts, cooked quinoa, cranberries, walnuts, and parsley. Drizzle with lemon juice, and season with salt and pepper.
Serving
- Transfer the salad to a serving dish. Garnish with additional parsley or a drizzle of balsamic glaze if desired. Serve warm or at room temperature.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving to redistribute dressing and flavors.
Notes
Pro Tips: Use fresh Brussels sprouts for the best crispiness. Make sure to spread them out on the baking sheet.
Ingredient Substitutions: Substitute walnuts with pecans or almonds. Add feta for extra flavor.
How to Serve: Serve as a side dish with grilled meats or as a main vegetarian dish.
Storage & Freshness: Keep refrigerated for up to 3 days. Reheat gently to maintain freshness.
Make-Ahead Tips: Cook quinoa and roast sprouts ahead of time. Combine before serving.
Ingredient Substitutions: Substitute walnuts with pecans or almonds. Add feta for extra flavor.
How to Serve: Serve as a side dish with grilled meats or as a main vegetarian dish.
Storage & Freshness: Keep refrigerated for up to 3 days. Reheat gently to maintain freshness.
Make-Ahead Tips: Cook quinoa and roast sprouts ahead of time. Combine before serving.