Best 3 Brussels Sprouts Quinoa Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Discover a delightful and nutritious medley of flavors with our curated collection of Brussels sprouts and quinoa salad recipes. These culinary creations bring together the best of both worlds - the earthy, slightly bitter notes of Brussels sprouts and the nutty, protein-packed goodness of quinoa. From vibrant and refreshing salads perfect for summer gatherings to warm and comforting bowls ideal for chilly evenings, our recipes offer a diverse range of options to suit every palate and occasion.

Kick-start your culinary journey with a classic Brussels sprouts and quinoa salad, a timeless combination enhanced by a tangy vinaigrette dressing. Explore variations that incorporate roasted Brussels sprouts for a caramelized sweetness or shaved Brussels sprouts for a crisp and refreshing texture. If you're seeking a hearty main course, try our quinoa-stuffed Brussels sprouts, a delightful combination of flavors and textures that's sure to impress.

For those seeking a warm and comforting meal, our Brussels sprouts and quinoa soup is an absolute must-try. This creamy and flavorful soup is packed with nutrients and is perfect for a cozy dinner. For a lighter and more refreshing option, our Brussels sprouts and quinoa salad with citrus dressing is a vibrant and zesty choice, perfect for summer picnics or potlucks.

With our comprehensive collection of Brussels sprouts and quinoa salad recipes, you'll find inspiration for every occasion and taste preference. Get ready to embark on a culinary adventure that celebrates the goodness of these two remarkable ingredients.

Check out the recipes below so you can choose the best recipe for yourself!

CHILE-RUBBED CHICKEN BREAST WITH KALE, QUINOA AND BRUSSELS SPROUTS SALAD



Chile-Rubbed Chicken Breast with Kale, Quinoa and Brussels Sprouts Salad image

Provided by Marcela Valladolid

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 cup dried quinoa
Kosher salt and freshly ground black pepper
1/2 cup plus 3 tablespoons extra-virgin olive oil
1 teaspoon ground chipotle powder
1 teaspoon chopped fresh oregano
2 small garlic cloves, grated on a rasp, separated
4 skinless, boneless chicken breast halves
1/4 cup freshly squeezed lemon juice
2 tablespoons Dijon mustard
1 tablespoon minced shallot (from about 1/2 small)
2 large bunches kale, center stems removed and leaves thinly sliced crosswise (about 1 1/2 pounds total)
12 ounces Brussels sprouts, trimmed and cored, finely grated or shredded with a knife
1/2 cup toasted almonds, chopped (about 2 ounces)
1 cup crumbled Cotija cheese (about 4 ounces)

Steps:

  • Bring 2 cups water to a boil in a small saucepan. Add the quinoa, season with salt and cover. Reduce the heat to a simmer over medium-low, and cook until the quinoa has absorbed the water, about 15 minutes. Remove from the heat.
  • Meanwhile, in a small bowl, mix together 2 tablespoons of the olive oil, the chipotle powder, oregano and 1 grated garlic clove. Season the mixture with salt and pepper. Sprinkle the chicken breasts on both sides with salt and pepper and rub the chipotle mixture evenly over the meat.
  • Heat 1 tablespoon of the olive oil in a large heavy skillet over medium-high heat. Add the chicken breasts and cook, turning once, until browned and cooked through, about 5 minutes per side. Remove from the heat, cover, and let stand for 5 minutes before slicing.
  • In a small bowl, whisk together the lemon juice, Dijon, shallots and remaining grated garlic until combined. While whisking, slowly drizzle in the remaining 1/2 cup olive oil until thick and emulsified. Season the dressing with salt and pepper.
  • In a large mixing bowl, toss the cooked quinoa, kale, Brussels sprouts and almonds together until combined. Add the dressing and cheese and toss lightly until coated; season with salt and pepper.
  • Divide the mixture among 4 serving plates and top each with a sliced chicken breast. Serve immediately.

BRUSSELS SPROUTS & QUINOA SALAD



Brussels Sprouts & Quinoa Salad image

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

3 tablespoons olive oil, divided
3 shallots, minced
3 garlic cloves, minced
2 cups plus 2 tablespoons water, divided
1 cup quinoa, rinsed
1 cup fresh Brussels sprouts
1/2 cup dried cranberries
1/2 cup chopped walnuts, toasted
2 tablespoons chopped fresh parsley
1/4 cup lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper

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

FALL SALAD WITH QUINOA, BRUSSELS SPROUTS, AND POMEGRANATE



Fall Salad with Quinoa, Brussels Sprouts, and Pomegranate image

This is a hearty fall salad with bright flavors from pistachios, pomegranate seeds, Dijon mustard, and honey.

Provided by Collette Duck

Categories     Salad     Grains     Quinoa Salad Recipes

Time 55m

Yield 4

Number Of Ingredients 16

1 tablespoon butter
1 ½ cups quinoa, rinsed and drained
1 ½ cups vegetable broth
3 cups roughly chopped Brussels sprouts
6 tablespoons olive oil, divided
salt and ground black pepper to taste
⅓ cup white wine vinegar
¼ cup honey
2 tablespoons Dijon mustard
1 clove garlic, minced
1 pinch herbes de Provence, or to taste
4 cups arugula
1 ¼ cups pomegranate seeds
⅓ cup roasted and salted shelled pistachios
½ cup crumbled goat cheese
4 slices multigrain bread, toasted

Steps:

  • Melt butter in a small saucepan over medium high heat. Add quinoa and saute until it begins to brown and pop, 1 to 3 minutes. Add broth and cover. Reduce heat to low and simmer until all liquid is absorbed, about 25 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • While quinoa is cooking, place Brussels sprouts on the prepared baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Toss to coat.
  • Roast Brussels sprouts in the preheated oven until browned and cooked through, but still firm, 15 to 20 minutes.
  • Mix remaining olive oil, vinegar, honey, mustard, garlic, herbes de Provence, salt, and pepper together in a small bowl.
  • Combine cooked quinoa, roasted Brussels sprouts, pistachios, and dressing in a large bowl. Add arugula, two-thirds of the pomegranate seeds, and two-thirds of the goat cheese and mix lightly.
  • Portion salad into 4 bowls and garnish with remaining pomegranate seeds and goat cheese. Serve each with 1 slice toasted bread.

Nutrition Facts : Calories 764 calories, Carbohydrate 91.4 g, Cholesterol 23.8 mg, Fat 38.3 g, Fiber 11.8 g, Protein 20.8 g, SaturatedFat 9.4 g, Sodium 702.1 mg, Sugar 30.7 g

Tips:

  • Prep Quinoa Ahead: Save time by cooking quinoa in advance. It keeps well in the refrigerator for up to 5 days, making it a convenient meal prep option.
  • Roast Brussels Sprouts to Perfection: Roasting Brussels sprouts brings out their natural sweetness and caramelizes the edges for a delightful flavor. Be sure to toss them with olive oil, salt, and pepper before roasting.
  • Use a Variety of Nuts and Seeds: Add a mix of nuts and seeds, such as almonds, walnuts, pecans, sunflower seeds, or pumpkin seeds, to enhance the texture and flavor of the salad.
  • Make a Tangy Dressing: Combine lemon juice, olive oil, Dijon mustard, and honey to create a tangy and flavorful dressing that complements the roasted Brussels sprouts and quinoa.
  • Add Fresh Herbs for Brightness: Incorporate fresh herbs like parsley, cilantro, or mint to add a pop of color and freshness to the salad.
  • Serve Warm or Cold: This versatile salad can be served warm or cold, depending on your preference. If serving warm, let it cool slightly before adding the dressing.

Conclusion:

This Brussels sprouts and quinoa salad is a delightful blend of flavors and textures that makes for a satisfying and nutritious meal. With its combination of roasted vegetables, protein-packed quinoa, crunchy nuts and seeds, and a tangy dressing, this salad is sure to impress your taste buds. Whether you're looking for a healthy lunch option, a light dinner idea, or a flavorful side dish, this salad delivers on all fronts. Enjoy it as part of a balanced diet and reap the benefits of its wholesome ingredients.

Related Topics