Shaved Brussels Sprout Meyer Lemon Quinoa Salad Recipes
SHAVED BRUSSELS SPROUT, MEYER LEMON, AND QUINOA SALAD
Shaved brussels sprouts heat up and sparkle with dried chile and Meyer-lemon juice. Quinoa and walnuts make the salad a super-satisfying lunch.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Place quinoa and 1 1/2 cups water in a small saucepan with a pinch of salt. Bring to a boil, reduce heat to a simmer, and cook, covered, until grains are tender and water has been absorbed, about 16 minutes. Transfer to a bowl; let cool.
- Peel 4 long strips of zest from lemon with a vegetable peeler; thinly slice. Juice lemon into a bowl (you should have 2 tablespoons); whisk in oil in a slow, steady stream.
- Add zest, brussels sprouts, walnuts, scallions, and chile to quinoa. Season with 3/4 teaspoon salt and drizzle with vinaigrette. Stir to combine. Serve immediately, or refrigerate, covered, up to 3 days.
Nutrition Facts : Calories 386 g, Fat 23 g, Fiber 15 g, Protein 10 g, SaturatedFat 2 g, Sodium 236 g
SHAVED BRUSSELS SPROUT, MEYER LEMON & QUINOA SALAD
The Meyer lemon vinaigrette gives this fresh salad a bit of a zing. We love the textures; crunchy toasted walnuts, round quinoa grains, and thinly sliced Brussels sprouts. This savory salad can be served as a side but can easily be the main dish.
Yield 4
Number Of Ingredients 10
Steps:
- Thoroughly rinse the quinoa in cold water. In a small pot, pour in the quinoa and 1 ½ cups water with a pinch of salt. Bring to a boil, reduce heat to low and simmer. Cook covered until quinoa is tender and the water has been absorbed, about 14-15 minutes. Transfer to a bowl and let cool. Meanwhile, in a dry small sauté pan, toast the walnuts until lightly golden brown, about 1-2 minutes. Coarsely chop and set aside. Using a mandoline or sharp knife, thinly slice the Brussels sprouts.Using a vegetable peeler, peel the lemon in long strips. Then julienne (thinly slice) the lemon strips.Juice the lemon into a bowl and slowly whisk in oil in a steady stream. Whisk in ½- ¾ teaspoon salt and pepper to taste. In a large bowl, pour in the cooled quinoa. Toss in lemon zest, Brussels sprouts, walnuts, scallions and pepper flakes. Drizzle with vinaigrette. Stir to combine. Serve and enjoy!
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