Roasted Brussels Sprouts Quinoa Salad
Ingredients
The salad
-
1
lb
Brussels sprouts, ends trimmed and halved
-
3
cloves
garlic, minced
-
1
tablespoon
avocado oil or olive oil
-
⅓
cup
pecans, chopped and toasted
-
¼
cup
dried cranberries or dried cherries
-
¼
cup
shaved Parmesan cheese
-
½
cup
uncooked quinoa
-
1
cup
water
The vinaigrette
-
2
tablespoons
olive oil
-
½
orange
juice
-
½
teaspoon
orange zest
-
2
teaspoons
apple cider vinegar
-
1
teaspoon
Dijon mustard
-
1
teaspoon
pure maple syrup
-
1
teaspoon
fresh thyme leaves
-
to taste
fine salt and black pepper
Instructions
- Preheat the oven to 400℉.
- Combine Brussels sprouts and minced garlic on a sheet pan, toss with oil, salt, and pepper, and arrange cut-side down.
- Roast for 15-20 minutes until tender and golden brown.
- While roasting, bring water and salt to a boil in a small saucepan, add quinoa, reduce heat, cover, and cook for 15 minutes until tender.
- In a small bowl, whisk together vinaigrette ingredients: olive oil, orange juice, zest, vinegar, mustard, maple syrup, thyme, salt, and pepper.
- In a serving dish, combine roasted Brussels sprouts, cooked quinoa, toasted pecans, and dried cranberries, then pour vinaigrette over and toss gently.
- Serve warm or cold.
Nutrition Facts (estimated)
Servings
8 servings
Calories
166
Total fat
8g
Total carbohydrates
20g
Total protein
5g
Sodium
190mg
Cholesterol
2mg
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