12/5

Quinoa & Brussels Sprout Salad

Cold, Food, Healthy, Hot, Meal Ideas, Salads, Veggie Based, Weekday Approved
By Emma Chapman

Brussels and quinoa salad I don’t know about you. But with all the holiday treats and comfort foods happening throughout this month, I think finding a few super healthy (but still delicious) meal ideas can really help me feel better. Man cannot live on candy canes and peppermint marshmallows alone. Brussels and quinoa salad This is one of my current favorite easy, healthy dinners. I am a brussels sprout freak. I love them! And if you want to make this even more substantial, feel free to add some baked tofu or cooked shrimp. Brussels sprouts!Quinoa & Brussels Sprout Salad, serves 2-3 as a meal.

1 lb. brussels sprouts
2/3 cup uncooked quinoa (I used regular and red quinoa)
2/3 cup water
2/3 cup vegetable broth
1 lemon
5 tablespoons olive oil
1/2 tablespoon balsamic vinegar
1/3 cup chopped nuts (I used almonds but any nut you like is great)
salt + pepper

Rinse and cut the brussels sprouts in half. Coat them with 3 tablespoons olive oil and bake at 400°F for 30 minutes.Tips for cooking quinoaIn a medium sized pot combine the quinoa, water and vegetable stock. You can use all water if you don’t have vegetable stock on hand. It just adds flavor. Bring the mixture to a low boil, then reduce the heat to a simmer. Cover and cook until all the liquid has absorbed, about 12-15 minutes.Citrus salad dressingFor the dressing combine the lemon juice (about 1/4 cup from one large lemon), 2 tablespoons olive oil and 1/2 tablespoon balsamic vinegar. Once the brussels and quinoa are ready combine in a large bowl, add the almonds and pour over the dressing. Toss so everything gets coated well. Season with a little salt + pepper.Brussels and quinoa saladI like this salad served pipping hot, but it could easily be served cold as well. Either way. Live your life. xo. Emma

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Quinoa and Brussels Sprout Salad

Ingredients

  • 1 lb. brussels sprouts
  • 2/3 cup uncooked quinoa I used regular and red quinoa
  • 2/3 cup water
  • 2/3 cup vegetable broth
  • 1 lemon
  • 5 tablespoons olive oil
  • 1/2 tablespoon balsamic vinegar
  • 1/3 cup chopped nuts I used almonds but any nut you like is great
  • salt + pepper

Instructions

  1. Rinse and cut the brussels sprouts in half. Coat them with 3 tablespoons olive oil and bake at 400°F for 30 minutes.
  2. In a medium sized pot combine the quinoa, water and vegetable stock. You can use all water if you don't have vegetable stock on hand. It just adds flavor. Bring the mixture to a low boil, then reduce the heat to a simmer. Cover and cook until all the liquid has absorbed, about 12-15 minutes.
  3. For the dressing combine the lemon juice (about 1/4 cup from one large lemon), 2 tablespoons olive oil and 1/2 tablespoon balsamic vinegar. Once the brussels and quinoa are ready combine in a large bowl, add the almonds and pour over the dressing. Toss so everything gets coated well. Season with a little salt + pepper.

Credits // Author and Photography by: Emma Chapman

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