Roasted Brussels Sprouts Quinoa Lentil Salad with Spicy Caesar Dressing
Ingredients
The salad
-
½
cup
quinoa
-
1
cup
vegetable stock
-
1
lb
brussels sprouts
-
1
tablespoon
olive oil
-
½
teaspoon
onion powder
-
½
teaspoon
garlic powder
-
to taste
sea salt
-
to taste
ground black pepper
Spicy Caesar Dressing
-
½
cup
raw cashews
-
3
cloves
garlic
-
2
tablespoons
nutritional yeast
-
1
tablespoon
capers
-
1 ½
tablespoons
lemon juice
-
1
tablespoon
olive oil
-
1
teaspoon
Dijon mustard
-
1
teaspoon
vegan worcestershire sauce
-
1-2
teaspoons
hot sauce
-
⅓
cup
water
-
to taste
sea salt
-
to taste
ground black pepper
Assembly
-
1 ½
cups
cooked lentils
-
⅓
cup
pickled red onions
-
¼
cup
oil-packed sun dried tomatoes
-
3
tablespoons
toasted sunflower seeds
-
to taste
chopped parsley or chives
Instructions
- Preheat the oven to 425°F.
- Cook the quinoa in vegetable stock until liquid is absorbed and tails pop, about 15 minutes.
- Prepare the Brussels sprouts by tossing them with olive oil, onion powder, garlic powder, salt, and pepper, then roast for 20 minutes.
- Blend the dressing ingredients until smooth and creamy.
- Combine the cooked quinoa, roasted Brussels sprouts, and lentils in a bowl, then drizzle with the dressing.
- Top with pickled red onions, sun dried tomatoes, sunflower seeds, and herbs before serving.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
15g
Total carbohydrates
35g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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