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Roasted Brussels Sprouts Quinoa Salad

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.

INGREDIENTS:

  • 1 lb. Brussels sprouts, ends trimmed and halved
  • 3 cloves garlic, minced
  • 4 Tbsp. olive oil (divided)
  • 1/3 cup pecans
  • ¼ cup dried cranberries or raisins
  • ¼ cup shredded or crumbled cheese of choice such as parmesan, feta, etc. (optional – omit for dairy-free or vegan)
  • ½ cup quinoa (rinsed in a fine mesh strainer) + 1 cup water (we used Tiny Hero Quinoa)
  • 1 small orange, juiced
  • ½ tsp. orange zest (optional)
  • ½ tps. dijon mustard
  • 1 tsp. pure maple syrup
  • 1 tsp. fresh thyme (or ½ tsp. dried)
  • Sea salt & pepper
Roasted Brussels Sprouts Quinoa Salad #SALAD #LUNCH


INSTRUCTIONS:

  1. Preheat oven to 400℉.
  2. Combine Brussels sprouts and minced garlic on a sheet pan. Season with salt and pepper and toss with 2 Tbsp. of the olive oil.
  3. Roast in the oven for 15-20 minutes or until Brussels sprouts are tender and golden brown. Toss once or twice during roasting time. To toast the pecans – add the pecans to the Brussels sprouts with 2-4 minutes of roasting time left.
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