Brussels Sprouts Quinoa Salad Recipes

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BRUSSELS SPROUTS & QUINOA SALAD



Brussels Sprouts & Quinoa Salad image

With Brussels sprouts for the green and cranberries for the red, I make a cheery Christmastime salad. Refreshing and versatile, it works with any kind of nut or dried fruit. -Cameron Stell, Los Angeles, California

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 12

3 tablespoons olive oil, divided
3 shallots, minced
3 garlic cloves, minced
2 cups plus 2 tablespoons water, divided
1 cup quinoa, rinsed
1 cup fresh Brussels sprouts
1/2 cup dried cranberries
1/2 cup chopped walnuts, toasted
2 tablespoons chopped fresh parsley
1/4 cup lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add shallots; cook and stir 3 minutes. Add garlic; cook 1 minute longer. Remove., In same saucepan, bring 2 cups water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork. Cool., Meanwhile, microwave Brussels sprouts with remaining water, covered, on high until tender, 6-8 minutes, stirring every 2 minutes. Drain. When cool enough to handle, remove leaves from sprouts. Discard cores., Combine cooled quinoa, Brussels sprouts leaves, cranberries, walnuts and parsley. Whisk together lemon juice, salt, pepper and remaining olive oil. Stir in shallots and garlic. Toss with quinoa mixture. Refrigerate, covered, 20 minutes. ,

Nutrition Facts : Calories 286 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 206mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges

ROASTED BRUSSELS SPROUTS QUINOA SALAD



Roasted Brussels Sprouts Quinoa Salad image

This Roasted Brussels Sprouts Quinoa Salad is tossed in a flavorful, easy-to-make, citrus vinaigrette! A tasty side-dish that pairs perfectly with grilled pork, chicken or fish. For dairy-free or vegan friendly, simply omit the cheese.

Provided by The Real Food Dietitians

Time 40m

Number Of Ingredients 14

1 lb. Brussels sprouts, ends trimmed and halved (or quartered if large)
3 cloves garlic, minced
3 tablespoons avocado oil or olive oil (divided)
⅓ cup pecans, toasted and chopped
¼ cup dried cranberries or raisins
¼ cup shredded parmesan cheese (omit for dairy-free or vegan)
½ cup quinoa (rinsed in a fine mesh strainer) + 1 cup water
½ small orange, juiced
½ teaspoon orange zest (optional)
1 teaspoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon pure maple syrup
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
Sea salt & pepper

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.

Nutrition Facts : ServingSize 1/8 of recipe, Calories 190 calories, Sugar 5g, Sodium 150mg, Fat 12g, Carbohydrate 18g, Fiber 3g, Protein 5g

QUINOA AND SPROUTS SALAD



Quinoa and Sprouts Salad image

Provided by Food Network Kitchen

Time 45m

Yield 8 servings

Number Of Ingredients 0

Steps:

  • Cook 1 cup quinoa as the label directs; fluff with a fork and let cool. Whisk 2 tablespoons whole-grain mustard, 1/4 cup lemon juice and a big pinch each of salt and pepper in a large bowl; whisk in 1/4 cup olive oil. Add the cooled quinoa, 4 ounces radish sprouts, 2 ounces trimmed broccoli sprouts, 3/4 cup chopped radishes, 1/2 cup sliced celery, 1/4 cup salted sunflower seeds and 2 tablespoons each chopped parsley and chives; toss. Season with salt and pepper.

QUINOA BOWL WITH CRISPY BRUSSELS SPROUTS, EGGPLANT AND TAHINI



Quinoa Bowl With Crispy Brussels Sprouts, Eggplant and Tahini image

There's a lot going on in this satisfying grain bowl, topped with crunchy vegetables, a creamy lemon-tahini dressing and plenty of fresh mint. Feel free to substitute any cooked grain for the quinoa: Brown rice or millet would work just as well as a base for the roasted brussels sprouts with their blackened edges, and the soft, velvety eggplant. If you love tahini dressing, consider doubling it. Any left over will keep for a week in the fridge and can be used as a salad dressing or dip.

Provided by Melissa Clark

Categories     dinner, weekday, grains and rice, vegetables, main course

Time 1h

Yield 4 servings

Number Of Ingredients 15

2 tablespoons fresh lemon juice, plus more as needed
1 garlic clove, finely grated or minced
1/4 teaspoon kosher salt, plus more as needed
1/4 cup extra-virgin olive oil
3 tablespoons tahini
1 pound brussels sprouts, cleaned and trimmed (halved if they're larger than 1 inch)
1 1/2 pounds eggplant, cut into 1 1/2-inch pieces
Extra-virgin olive oil
1/2 teaspoon kosher salt, plus more as needed
1 cup quinoa
2 tablespoons fresh lemon juice
1 tablespoon honey or agave syrup
Large pinch of red-pepper flakes, plus more for serving
1 cup cherry tomatoes, quartered
Fresh mint leaves, for serving

Steps:

  • Heat oven to 425 degrees.
  • Make the tahini dressing: Whisk together lemon juice, garlic and salt in a medium bowl. Let sit for 1 minute, then slowly whisk in oil, a few drops at a time, until emulsified. Whisk in tahini and enough water (by the teaspoon) to make a thin pourable sauce; taste and add more salt and lemon juice if needed. Set aside.
  • Prepare the grain bowl: Place the brussels sprouts on a rimmed baking sheet, and the eggplant on another. Toss all vegetables with just enough olive oil and salt to coat. Roast brussels sprouts for 17 to 22 minutes and eggplant for 20 to 30 minutes, until vegetables are browned and tender. Toss vegetables once or twice while roasting.
  • While vegetables are in the oven, make the quinoa: In a medium saucepan, place quinoa, 2 cups water and 1/4 teaspoon salt. Bring to a boil, and then lower to a simmer for 15 minutes, until the grains soften and water is absorbed. Transfer to a medium bowl and set aside.
  • In a small bowl, whisk together lemon juice, honey or agave, remaining 1/4 teaspoon salt and the red-pepper flakes. As soon as the eggplant is done, toss immediately with the lemon red-pepper mixture to coat. Taste and adjust seasoning, if necessary.
  • To serve, place quinoa in four bowls. Divide brussels sprouts, eggplant and tomatoes among the bowls, mounding the vegetables next to one another on top of the quinoa. Generously drizzle tahini dressing over the bowls and garnish with mint and more red-pepper flakes.

BRUSSELS SPROUT QUINOA SALAD RECIPE BY TASTY



Brussels Sprout Quinoa Salad Recipe by Tasty image

This hearty Brussel Sprout Quinoa Salad makes a great side dish at a dinner party or an easy-to-pack lunch. It's quick to whip up and is packed full of flavor.

Provided by Katie Aubin

Categories     Sides

Time 40m

Yield 4 servings

Number Of Ingredients 13

2 teaspoons dijon mustard
1 tablespoon maple syrup
1 tablespoon tahini
3 tablespoons apple cider vinegar
1 teaspoon kosher salt
⅓ cup neutral oil, such as canola or avocado oil
5 cups brussels sprouts, thinly sliced
½ teaspoon kosher salt, plus more to taste
½ teaspoon black pepper, freshly ground, plus more to taste
2 cups quinoa, cooked, warm
½ cup craisins
½ cup toasted pecans, roughly chopped
½ cup parmesan cheese, shaved, plus more for serving

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!

Nutrition Facts : Calories 643 calories, Carbohydrate 81 grams, Fat 28 grams, Fiber 13 grams, Protein 21 grams, Sugar 15 grams

SHAVED BRUSSELS SPROUT, MEYER LEMON, AND QUINOA SALAD



Shaved Brussels Sprout, Meyer Lemon, and Quinoa Salad image

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

1 cup quinoa, rinsed well
Kosher salt
1 Meyer lemon
1/4 cup extra-virgin olive oil
8 ounces brussels sprouts, trimmed and thinly sliced (preferably on a mandoline)
1/4 cup walnuts, toasted and chopped
2 scallions, thinly sliced (1/3 cup)
1/2 dried chile de arbol, crumbled, or 1/4 teaspoon crushed red-pepper flakes

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

FALL SALAD WITH QUINOA, BRUSSELS SPROUTS, AND POMEGRANATE



Fall Salad with Quinoa, Brussels Sprouts, and Pomegranate image

This is a hearty fall salad with bright flavors from pistachios, pomegranate seeds, Dijon mustard, and honey.

Provided by Collette Duck

Categories     Salad     Grains     Quinoa Salad Recipes

Time 55m

Yield 4

Number Of Ingredients 16

1 tablespoon butter
1 ½ cups quinoa, rinsed and drained
1 ½ cups vegetable broth
3 cups roughly chopped Brussels sprouts
6 tablespoons olive oil, divided
salt and ground black pepper to taste
⅓ cup white wine vinegar
¼ cup honey
2 tablespoons Dijon mustard
1 clove garlic, minced
1 pinch herbes de Provence, or to taste
4 cups arugula
1 ¼ cups pomegranate seeds
⅓ cup roasted and salted shelled pistachios
½ cup crumbled goat cheese
4 slices multigrain bread, toasted

Steps:

  • Melt butter in a small saucepan over medium high heat. Add quinoa and saute until it begins to brown and pop, 1 to 3 minutes. Add broth and cover. Reduce heat to low and simmer until all liquid is absorbed, about 25 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • While quinoa is cooking, place Brussels sprouts on the prepared baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Toss to coat.
  • Roast Brussels sprouts in the preheated oven until browned and cooked through, but still firm, 15 to 20 minutes.
  • Mix remaining olive oil, vinegar, honey, mustard, garlic, herbes de Provence, salt, and pepper together in a small bowl.
  • Combine cooked quinoa, roasted Brussels sprouts, pistachios, and dressing in a large bowl. Add arugula, two-thirds of the pomegranate seeds, and two-thirds of the goat cheese and mix lightly.
  • Portion salad into 4 bowls and garnish with remaining pomegranate seeds and goat cheese. Serve each with 1 slice toasted bread.

Nutrition Facts : Calories 764 calories, Carbohydrate 91.4 g, Cholesterol 23.8 mg, Fat 38.3 g, Fiber 11.8 g, Protein 20.8 g, SaturatedFat 9.4 g, Sodium 702.1 mg, Sugar 30.7 g

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SHREDDED BRUSSELS SPROUTS SALAD - DETOXINISTA - QUINOA RECIPE
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2016-11-21 Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Toss halved brussels sprouts in oil and sprinkle with salt, pepper and red pepper flakes. Transfer to baking sheet and bake for 20-25 minutes, or until golden and crispy brown. In a pot, combine quinoa and vegetable broth.
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2015-05-05 Ingredients. 4 Cups shredded brussel sprouts ( 1 pound) 4 scallions- chopped ( or ¼ cup red onion, finely sliced) 2 garlic cloves grated or finely minced. ½ – 1 cup chopped cilantro ( small stems ok) ½ – 1 jalapeño finely chopped. 2 limes ( zest and ¼ C lime juice) ⅛ Cup olive oil. ½ teaspoon salt, more to taste.
From feastingathome.com


VEGAN QUINOA SALAD WITH BRUSSELS SPROUTS & PEPITAS - RACHEL …
2020-10-28 Add the cooled quinoa, Brussels sprouts, carrots, onions, and parsley; stir to combine. Salad can be served immediately or refrigerated for up to one day. Just before serving, mix in pepitas and sunflower seeds. If desired, reserve …
From rachelcooks.com


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