Roasted Brussels Sprouts Quinoa Salad Recipes

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

Ingredients

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

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

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

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