Best 4 Brussels Sprout Quinoa Salad Recipe By Tasty Recipes

BRUSSELS SPROUTS & QUINOA SALAD

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. ,

BRUSSELS SPROUT QUINOA SALAD RECIPE BY TASTY

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!

ROASTED BRUSSELS SPROUTS SALAD RECIPE BY TASTY

Steps:

• Cut the stems off the brussels sprouts, then cut into quarters.
• Put the brussels sprouts into a mixing bowl and add garlic powder, olive oil, salt, and pepper.
• Lightly grease the baking sheet with oil and spread evenly.
• Bake for 20-25 minutes at 400°F (200°C).
• For the dressing, mix the Greek yogurt, balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper.
• In a large mixing bowl, add mixed greens, shredded carrots, sliced almonds, dried cranberries, shredded parmesan, and the roasted brussels sprouts.
• Pour dressing over the salad and mix well.
• Enjoy!

ROASTED BRUSSELS SPROUTS QUINOA SALAD

Steps:

• Preheat oven to 400℉.
• Combine Brussels sprouts and minced garlic on a sheet pan. Toss with 1 tablespoon oil and sprinkle with salt and pepper. Arrange Brussels cut-side down on the baking sheet.
• Roast in the oven for 15-20 minutes or until Brussels sprouts are tender and golden brown.
• While Brussels sprouts are roasting, bring 1 cup of water plus a dash of salt to a boil in a small saucepan. Once water is boiling, add the quinoa and stir. Reduce the heat to a simmer, cover and continue to cook for 15 minutes or until quinoa is tender and liquid is absorbed. Remove pan from heat and let set for 10-15 minutes covered.
• Next make the vinaigrette by whisking together the remaining 2 tablespoons oil, orange juice, zest, dijon mustard, vinegar, maple syrup, thyme and a dash of salt & pepper.
• In a serving dish, combine the roasted Brussels sprouts, quinoa, toasted pecans, and cranberries. Pour vinaigrette over all and gently toss to combine. Sprinkle with cheese, if using.