Roasted Brussel Sprout Salad with Quinoa

By Lee Funke

8/8/2022

Whether you’re looking for a healthy holiday side dish or a delicious fall meal, you’re going to love this roasted brussel sprout salad with quinoa!

What Can I Do with Raw Brussel Sprouts

Cheese- grated parmesan, feta cheese, or crumbled goat cheese would be delicious sprinkled over the top of this salad.
Vegetables- Hearty vegetables like cauliflower, sweet potato, shallot, or carrots would be a great addition to this salad.
Seeds- Adding a little crunch to this salad by sprinkling sunflower seeds, pine nuts, or shaved almonds.
Dried Fruit- We love adding dried cranberries, dried cherries, or dried chopped apricots to brussel sprout salad!

First, preheat oven to 400°F and spray a baking sheet with cooking spray.
Next, prepare vegetables. Wash Brussels sprouts and pat dry. Then, cut them in half hot dog style and place on baking sheet. Thinly slice a red onion and spread evenly on the baking sheet. Rinse and drain garbanzo beans and add to baking sheet.
Drizzle on 2 tablespoons of olive oil and season with salt, pepper, and minced garlic. Toss.
Bake at 400°F for 30-35 minutes or until the Brussels sprouts begin to brown. Make sure to toss halfway.
While the vegetables are cooking, prepare quinoa and dressing. In a small pot, bring quinoa and water to a rolling boil. Turn heat down to low, cover, and let simmer until all water is absorbed (about 20 minutes).
Prepare the dressing by whisking together all ingredients. Set aside.
Once the veggies are done, let cool for a few minutes, then transfer into a large bowl. Then, add in cooked quinoa and toss. Drizzle on dressing and toss again.

Nutrition information is automatically calculated, so should only be used as an approximation.

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First, preheat oven to 400°F and spray a baking sheet with cooking spray.
Next, prepare vegetables. Wash Brussels sprouts and pat dry. Then, cut them in half hot dog style and place on baking sheet. Thinly slice a red onion and spread evenly on the baking sheet. Rinse and drain garbanzo beans and add to baking sheet.
Drizzle on 2 tablespoons of olive oil and season with salt, pepper, and minced garlic. Toss.
Bake at 400°F for 30-35 minutes or until the Brussels sprouts begin to brown. Make sure to toss halfway.
While the vegetables are cooking, prepare quinoa and dressing. In a small pot, bring quinoa and water to a rolling boil. Turn heat down to low, cover, and let simmer until all water is absorbed (about 20 minutes).
Prepare the dressing by whisking together all ingredients. Set aside.
Once the veggies are done, let cool for a few minutes, then transfer into a large bowl. Then, add in cooked quinoa and toss. Drizzle on dressing and toss again.

By Lee Funke

8/8/2022

Whether you’re looking for a healthy holiday side dish or a delicious fall meal, you’re going to love this roasted brussel sprout salad with quinoa!

Cheese- grated parmesan, feta cheese, or crumbled goat cheese would be delicious sprinkled over the top of this salad.
Vegetables- Hearty vegetables like cauliflower, sweet potato, shallot, or carrots would be a great addition to this salad.
Seeds- Adding a little crunch to this salad by sprinkling sunflower seeds, pine nuts, or shaved almonds.
Dried Fruit- We love adding dried cranberries, dried cherries, or dried chopped apricots to brussel sprout salad!