Quinoa And Sprouts Salad Recipes

QUINOA AND SPROUTS SALAD

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.

BRUSSELS SPROUTS & QUINOA SALAD

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. ,

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!

QUINOA, LENTIL SPROUT AND ARUGULA SALAD

Steps:

• Combine all of the salad ingredients in a large bowl.
• Whisk together the lemon juice, vinegar, salt and pepper, mustard and garlic. Whisk in the oil. Toss with the salad, and serve.

FALL SALAD WITH QUINOA, BRUSSELS SPROUTS, AND POMEGRANATE

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.

SHAVED BRUSSELS SPROUT, MEYER LEMON, AND QUINOA SALAD

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.