Roasted Brussel Sprout Salad with Quinoa
Ingredients
Veggies
-
4
cups
brussels sprouts, halved
-
1
large
red onion, chopped
-
15
oz.
canned garbanzo beans, drained and rinsed
-
1
tablespoon
minced garlic
-
2
tablespoons
olive oil
-
¼
teaspoon
salt
-
¼
teaspoon
pepper
Quinoa
-
½
cup
quinoa, dry
-
1
cup
water
Dressing
-
1
teaspoon
dijon mustard
-
1
teaspoon
maple syrup
-
1
tablespoon
balsamic vinegar
-
1
teaspoon
apple cider vinegar
-
2
tablespoons
olive oil
-
1
tablespoon
fresh oregano
-
⅛
teaspoon
sea salt
Instructions
- Preheat the oven to 400°F and prepare a baking sheet.
- Wash and halve the brussels sprouts, chop the red onion, and rinse the garbanzo beans.
- Place the vegetables on the baking sheet, drizzle with olive oil, and season with salt, pepper, and minced garlic. Toss to coat.
- Bake in the oven for 30-35 minutes, tossing halfway through until the brussels sprouts are browned.
- While the vegetables are roasting, cook the quinoa by bringing quinoa and water to a boil, then reduce heat and simmer until water is absorbed.
- Prepare the dressing by whisking together all dressing ingredients.
- Once the vegetables are done, let them cool slightly, then combine them with the cooked quinoa in a large bowl.
- Drizzle the dressing over the salad and toss to combine.
Nutrition Facts (estimated)
Servings
6
Calories
256
Total fat
11g
Total carbohydrates
34g
Total protein
8g
Sodium
20mg
Cholesterol
0mg
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