Lots of texture & lots of flavor in this festive quinoa brussels sprouts salad. Who said salad can’t be the center of attention at Thanksgiving dinner?
Line a baking sheet with a foil & toss the squash cubes with olive oil, salt & pepper. Roast for 30-40 mins, or until tender.
Place the quinoa in a saucepan & rinse a few times. Add water & salt. Bring it to a boil & then simmer for 15 mins, or until the water is absorbed & quinoa is tender.
Wash the Brussels sprout. Cut them in half & then cut out the tough core. Then slice them as thin as you can.
In a large bowl, combine shaved brussels sprouts, squash, quinoa, chick peas, walnuts & cranberries. Toss with honey Dijon dressing & serve warm.