Fall Salad With Quinoa Brussels Sprouts And Pomegranate Recipes

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

Ingredients

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

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

Ingredients

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

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