Looking for a deliciously nutritious dish that’s bursting with flavor and perfect for any occasion? Dive into our Warm Quinoa Brussels Sprouts Salad, a vibrant medley that combines the nutty goodness of quinoa with the earthy crunch of roasted Brussels sprouts. This salad is not just a feast for the eyes; it's packed with wholesome ingredients like dried cranberries, walnuts, and feta cheese that will tantalize your taste buds. Whether you're meal prepping for the week or hosting a dinner party, this recipe is sure to impress. Ready to elevate your salad game? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups Brussels sprouts, halved
- 1/2 cup dried cranberries
- 1/4 cup walnuts, chopped
- 1/4 cup feta cheese, crumbled
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Rinse quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating.
- In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for approximately 15 minutes until water is absorbed and quinoa is fluffy.
- While quinoa is cooking, preheat oven to 400°F (200°C). Trim and halve Brussels sprouts, removing any discolored outer leaves.
- Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Spread them in a single layer to ensure even roasting.
- Roast Brussels sprouts in the preheated oven for 15-20 minutes, turning once halfway through, until edges are crispy and golden brown.
- In a small bowl, whisk together remaining olive oil and balsamic vinegar to create a light dressing.
- Once quinoa is cooked, fluff with a fork and transfer to a large mixing bowl.
- Add roasted Brussels sprouts, dried cranberries, and chopped walnuts to the quinoa.
- Drizzle the balsamic vinaigrette over the salad and gently toss to combine all ingredients.
- Sprinkle crumbled feta cheese on top and season with additional salt and pepper if desired.
- Serve warm immediately, or can be enjoyed at room temperature.
Tips
- Rinse Your Quinoa: Don’t skip rinsing the quinoa! This step removes the saponins, which can give the quinoa a bitter taste. Use a fine-mesh strainer for the best results.
- Perfectly Roasted Brussels Sprouts: For crispy edges, make sure to spread the Brussels sprouts in a single layer on the baking sheet. This allows for even roasting and enhances their flavor.
- Customize Your Add-ins: Feel free to get creative! Swap out walnuts for pecans or add some roasted sweet potatoes for an extra layer of flavor and nutrition.
- Make-Ahead Dressing: Prepare the balsamic vinaigrette ahead of time and store it in the refrigerator. This will save you time and allow the flavors to meld beautifully.
- Serving Suggestions: This salad can be served warm or at room temperature, making it a versatile dish that can be enjoyed anytime. Pair it with grilled chicken or fish for a complete meal.
- Storage Tips: If you have leftovers, store them in an airtight container in the fridge. The salad will keep well for up to 3 days, making it a perfect option for meal prep!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 12g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 15mg
