Brussels Sprouts Quinoa Salad Recipes

BRUSSELS SPROUT QUINOA SALAD RECIPE BY TASTY

Steps:

• Make the dressing: In a medium bowl, whisk together the mustard, maple syrup, tahini, apple cider vinegar, and salt. Starting with a few drops and steadily increasing the stream, slowly drizzle in the oil, whisking continuously, until the dressing is thickened and emulsified.
• Make the salad: Add the shaved Brussels sprouts to a large bowl and season with the salt and pepper. Add 3 tablespoons of the dressing to the Brussels and toss well to coat.
• Add the warm quinoa, craisins, toasted pecans, shaved Parmesan, and 2 additional tablespoons of dressing to the brussels and toss well. Season to taste with salt and pepper
• Top the salad with more shaved Parmesan and serve with the remaining dressing alongside.
• Enjoy!

ROASTED BRUSSELS SPROUTS QUINOA SALAD

Steps:

• Preheat oven to 400℉.
• Combine Brussels sprouts and minced garlic on a sheet pan. Toss with 1 tablespoon oil and sprinkle with salt and pepper. Arrange Brussels cut-side down on the baking sheet.
• Roast in the oven for 15-20 minutes or until Brussels sprouts are tender and golden brown.
• While Brussels sprouts are roasting, bring 1 cup of water plus a dash of salt to a boil in a small saucepan. Once water is boiling, add the quinoa and stir. Reduce the heat to a simmer, cover and continue to cook for 15 minutes or until quinoa is tender and liquid is absorbed. Remove pan from heat and let set for 10-15 minutes covered.
• Next make the vinaigrette by whisking together the remaining 2 tablespoons oil, orange juice, zest, dijon mustard, vinegar, maple syrup, thyme and a dash of salt & pepper.
• In a serving dish, combine the roasted Brussels sprouts, quinoa, toasted pecans, and cranberries. Pour vinaigrette over all and gently toss to combine. Sprinkle with cheese, if using.