Warm Quinoa Brussels Sprouts Salad
Servings: 8 servings
Lots of texture and lots of flavor in this festive quinoa brussels sprouts salad. Who said salad can’t be the center of attention at Thanksgiving dinner?
- 1 cup cubed winter squash acorn, butternut, or delicate works great
- 1-2 tablespoon olive oil
- Salt and pepper
- ½ cup 100gr red quinoa
- 12 oz 350gr brussels sprouts
- 1 15oz/425gr can chick peas, drained and rinsed
- 1/3 cup 45gr chopped walnuts
- 1/3 cup dried cranberries
- 1 cup honey Dijon dressing
Preheat the oven to 400°F (200°C).
Line a baking sheet with a foil and toss the squash cubes with olive oil, salt and pepper. Roast for 30-40 minutes, or until tender.
Place the quinoa in a small saucepan and rinse a few times. Add 1cup water, ¼ teaspoon of salt. Bring it to a boil over medium high heat. Reduce heat to medium low and simmer for about 15 minutes, or until the water is absorbed and quinoa is tender.
Wash the Brussels sprouts thoroughly. Cut them in half, and then cut out the tough core, as pictures below. Then slice them as thin as you can.
Once the quinoa is cooked, add shaved brussels sprouts, cover and let it sit for 10-15 minutes to soften.
In a large bowl, combine shaved brussels sprouts, squash, quinoa, chick peas, walnuts and cranberries. Toss with honey Dijon dressing and serve warm.
For step-by-step photos and additional notes, read the post above.
Make-ahead tip: Mix everything, except for walnuts and dressing, and refrigerate it. Right before serving, warm the salad up a bit and toss with nuts and dressing.
Serving: 1serving | Calories: 373kcal | Carbohydrates: 42.7g | Protein: 6.5g | Fat: 21.1g | Sodium: 519.5mg | Fiber: 5.7g | Sugar: 25.4g