This hearty Brussel Sprout Quinoa Salad makes a great side dish at a dinner party or an easy-to-pack lunch. It's quick to whip up and is packed full of flavor.
Cook Time
10 minutes
Total Time
40 minutes
Yield
4 servings
Ingredients
Dressing
2 teaspoons dijon mustard
1 tablespoon maple syrup
1 tablespoon tahini
3 tablespoons apple cider vinegar
1 teaspoon kosher salt
⅓ cup neutral oil (80 mL), such as canola or avocado oil
Salad
5 cups brussels sprouts (500 g), thinly sliced
½ teaspoon kosher salt, plus more to taste
½ teaspoon black pepper, freshly ground, plus more to taste
2 cups quinoa (360 g), cooked, warm
½ cup craisins (50 g)
½ cup toasted pecans (60 g), roughly chopped
½ cup parmesan cheese (55 g), shaved, plus more for serving
Nutrition Info
Calories 643
Fat 28g
Carbs 81g
Fiber 13g
Sugar 15g
Protein 21g
How to Make It
1. Step
Make the dressing: In a medium bowl, whisk together the mustard, maple syrup, tahini, apple cider vinegar, and salt. Starting with a few drops and steadily increasing the stream, slowly drizzle in the oil, whisking continuously, until the dressing is thickened and emulsified.
2. Step
Make the salad: Add the shaved Brussels sprouts to a large bowl and season with the salt and pepper. Add 3 tablespoons of the dressing to the Brussels and toss well to coat.
3. Step
Add the warm quinoa, craisins, toasted pecans, shaved Parmesan, and 2 additional tablespoons of dressing to the brussels and toss well. Season to taste with salt and pepper
4. Step
Top the salad with more shaved Parmesan and serve with the remaining dressing alongside.
