Roasted Brussels Sprouts Quinoa Salad Recipes
BRUSSELS SPROUTS & QUINOA SALAD
With Brussels sprouts for the green and cranberries for the red, I make a cheery Christmastime salad. Refreshing and versatile, it works with any kind of nut or dried fruit. -Cameron Stell, Los Angeles, California
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add shallots; cook and stir 3 minutes. Add garlic; cook 1 minute longer. Remove., In same saucepan, bring 2 cups water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork. Cool., Meanwhile, microwave Brussels sprouts with remaining water, covered, on high until tender, 6-8 minutes, stirring every 2 minutes. Drain. When cool enough to handle, remove leaves from sprouts. Discard cores., Combine cooled quinoa, Brussels sprouts leaves, cranberries, walnuts and parsley. Whisk together lemon juice, salt, pepper and remaining olive oil. Stir in shallots and garlic. Toss with quinoa mixture. Refrigerate, covered, 20 minutes. ,
Nutrition Facts : Calories 286 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 206mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges
BRUSSELS SPROUT QUINOA SALAD RECIPE BY TASTY
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.
Provided by Katie Aubin
Categories Sides
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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
- Top the salad with more shaved Parmesan and serve with the remaining dressing alongside.
- Enjoy!
Nutrition Facts : Calories 643 calories, Carbohydrate 81 grams, Fat 28 grams, Fiber 13 grams, Protein 21 grams, Sugar 15 grams
GARLIC QUINOA WITH ROASTED BRUSSEL SPROUTS
I love brussel sprouts! Crazy I know, but I came up with this recipe to mix things up a bit, since the boyfriend isn't too keen on them. We both thought it was rather tasty. We served this as a side dish for a pear and brie stuffed tenderloin, but it made great lunch leftovers on its own. Easy and quick enough for a weeknight, but delicious and special enough for guests. Hope you enjoy!
Provided by likethebird
Categories Lunch/Snacks
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Combine stock and quinoa in a sauce pot and bring to a boil. Once boiling, reduce heat and simmer, covered, until tender and all the stock has been absorbed (~15 minutes).
- Heat the olive oil in a large pan over medium heat.
- Add the garlic and onion and sauté for 3-4 minutes.
- Add brussel sprouts and pan roast until just starting to brown.
- Remove from heat and mix veggie mix with the quinoa.
- Add parsley and almonds.
- Salt and pepper to taste.
Nutrition Facts : Calories 367.4, Fat 17.3, SaturatedFat 2.1, Sodium 402.9, Carbohydrate 41.7, Fiber 8.1, Sugar 3.7, Protein 14.7
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- Preheat the oven to 400 degrees F. Spray a baking sheet with non-stick cooking spray and set aside.
- Cut the stems off the brussels sprouts, then slice them in half and add them to mixing bowl. (If your brussels sprouts are small enough, just roast them whole) Toss with 1 tablespoon olive oil and season with salt and pepper.
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