Best 3 Shaved Brussels Sprout Meyer Lemon And Quinoa Salad Recipes
Are you looking for a refreshing and healthy salad that's perfect for summer? Look no further than this shaved Brussels sprout, Meyer lemon, and quinoa salad. This salad is packed with flavor and nutrients, and it's easy to make. The shaved Brussels sprouts provide a slightly bitter flavor that's balanced out by the sweetness of the Meyer lemon and the nutty flavor of the quinoa. The red onion and herbs add a bit of spice and freshness, and the toasted almonds add a crunchy texture. This salad is perfect for a light lunch or dinner, and it's also a great side dish for grilled chicken or fish. The article also includes recipes for a simple lemon vinaigrette and a quinoa pilaf with roasted vegetables, so you can easily customize your salad to your liking.
This salad is not only delicious, but also nutritious and easy to make. It's also versatile, as you can add or remove ingredients to suit your taste. For example, if you don't like Brussels sprouts, you can substitute another type of vegetable, such as kale or spinach. If you're looking for a vegan option, you can omit the cheese. And if you're short on time, you can use pre-cooked quinoa. No matter how you make it, this salad is sure to be a hit!
SHAVED BRUSSELS SPROUTS SALAD
Provided by Katie Lee Biegel
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- For the vinaigrette: In a medium bowl, combine the lemon juice, orange juice and shallots. Let stand 5 minutes so the acidity in the juice can begin to break down the shallots. Whisk in the Dijon and honey until well combined. Slowly whisk in the oil until emulsified. Season aggressively with salt and add pepper.
- For the salad: Add the sprouts, apricots, hazelnuts and pecorino to the vinaigrette and toss to coat. The salad can be dressed 15 to 20 minutes in advance if you like more tender Brussels sprouts.
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
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
Tips:
- For the best flavor, use fresh Brussels sprouts that are firm and brightly colored.
- If you don't have a mandoline, you can use a sharp knife to thinly slice the Brussels sprouts.
- Be sure to massage the Brussels sprouts with the lemon dressing before adding the other ingredients. This will help to soften them and make them more flavorful.
- If you're using quinoa that is not pre-cooked, be sure to cook it according to the package directions before adding it to the salad.
- Feel free to add other ingredients to the salad, such as roasted nuts, dried fruit, or crumbled cheese.
Conclusion:
This shaved Brussels sprout, Meyer lemon, and quinoa salad is a delicious and healthy side dish or main course. It's packed with flavor and nutrients, and it's easy to make. So next time you're looking for a new salad recipe, give this one a try!
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