Quinoa Brussel Sprout Salad

There’s something about a bowl piled high with jewel-toned quinoa, charred emerald Brussels sprouts, and ruby cranberries that just feels like sunshine on a fork.

This quinoa Brussels sprout salad is a rejuvenating, hearty meal—light enough for lunch, substantial enough for dinner—and it comes together in about 30 minutes.

It’s perfect for busy weeknights, organized meal-preppers, and anyone trying to eat a bit cleaner without sacrificing flavor.

I still remember a hectic Monday when emails wouldn’t stop and dinner felt impossible. I tossed leftover roasted Brussels sprouts with warm quinoa, a quick lemony dressing, and handfuls of nuts.

Ten minutes later, I’d a comforting, nourishing bowl that made the whole evening feel calmer.

This salad shines for easy work lunches, potluck gatherings, or as a vibrant side at Sunday suppers and holiday tables. Ready to bring this dish to life?

Why You’ll Love It

• Delivers bright, tangy flavor with sweet, nutty, and salty contrasts
• Packs plant-based protein and fiber for a satisfying, energizing meal
• Uses simple, accessible ingredients you likely already have on hand
• Serves beautifully warm or at room temperature—perfect for potlucks
• Adapts easily to dietary needs with simple swaps or omissions

Ingredients

• 1 cup quinoa, uncooked, rinsed — rinse well to remove bitterness
• 2 cups water, cold — for cooking the quinoa evenly
• 1/2 teaspoon salt, divided — seasons both quinoa and sprouts
• 1 pound brussels sprouts, trimmed and thinly sliced — slice evenly for uniform roasting
• 2 tablespoons olive oil, divided — use a good-tasting extra-virgin oil
• 1/4 teaspoon black pepper, freshly ground — adds gentle heat and aroma
• 1/3 cup dried cranberries, chopped — choose unsweetened or low-sugar if possible
• 1/3 cup almonds, sliced and toasted — toast until just golden for extra crunch
• 1/4 cup feta cheese, crumbled — a tangy, creamy counterpoint to the veggies
• 3 tablespoons lemon juice, fresh — freshly squeezed for bright flavor
• 1 teaspoon Dijon mustard, smooth — helps emulsify and sharpen the dressing
• 1 teaspoon maple syrup, pure — balances the lemon and mustard
• 1 small garlic clove, minced — mince finely so it blends smoothly into the dressing

Step-by-Step Method

Rinse & Cook the Quinoa

Rinse quinoa under cold water in a fine-mesh strainer to remove bitterness.

Combine quinoa, water, and half the salt in a medium saucepan. Bring to a boil, then reduce heat to low. Cover and simmer about 15 minutes, until water is absorbed and grains are tender.

Remove from heat, rest covered 5 minutes, then fluff with a fork.

Cool the Quinoa Properly

Spread the fluffed quinoa gently in a shallow dish or leave uncovered in the saucepan.

Let it cool to at least room temperature so it doesn’t steam other ingredients. Stir occasionally to release steam and prevent clumping.

Make sure it’s no longer hot before combining with feta and other mix-ins for the best texture.

Prep & Slice the Brussels Sprouts

Trim the stem ends from the Brussels sprouts and remove any discolored outer leaves.

Place each sprout cut side down on a cutting board. Use a sharp chef’s knife to slice thinly from top to bottom, creating shreds.

Try to keep slices even for more uniform roasting and texture throughout the salad.

Roast the Brussels Sprouts

Preheat the oven to 400°F (200°C).

Toss sliced Brussels sprouts on a baking sheet with half the olive oil, remaining salt, and black pepper. Spread into an even layer so they roast, not steam.

Roast 12–15 minutes, stirring once, until tender and lightly browned at the edges. Let cool about 5 minutes.

Whisk the Lemon Dressing

In a small bowl, whisk together lemon juice, remaining olive oil, Dijon mustard, maple syrup, and minced garlic.

Whisk until the mixture thickens slightly and looks creamy and unified.

Taste and adjust for balance, adding a bit more lemon or maple if desired. Set the dressing aside while assembling the salad.

Assemble the Salad Base

Add cooled quinoa to a large mixing bowl.

Gently add roasted Brussels sprouts, chopped dried cranberries, toasted sliced almonds, and crumbled feta.

Distribute ingredients fairly evenly in the bowl. Use a wooden spoon to lightly toss, being careful not to mash the feta or compact the quinoa too much.

Dress & Season the Salad

Pour the lemon Dijon dressing evenly over the salad.

Toss gently until everything is well coated and ingredients are evenly dispersed.

Taste and adjust seasoning with extra salt and freshly ground black pepper if needed. Serve immediately at room temperature, or chill briefly for a slightly cooler, more invigorating salad.

Ingredient Swaps

• Make it dairy-free by omitting feta or using a vegan feta-style cheese or toasted pumpkin seeds for richness.
• Swap almonds for walnuts, pecans, sunflower seeds, or pumpkin seeds depending on budget or nut allergies.
• Use honey or agave instead of maple syrup, and apple cider or white wine vinegar if fresh lemon juice isn’t available.
• Replace cranberries with raisins, dried cherries, or chopped dried apricots based on what you have on hand.
• Any neutral grain (couscous, bulgur, or brown rice) can stand in for quinoa if needed.

You Must Know

– Scale • Serving More People – To double the recipe for 8 servings, multiply all ingredients by 2 but use two baking sheets for the sprouts so they stay in a single layer; crowded sprouts steam instead of caramelizing and won’t get those browned, flavorful edges.

Serving Tips

• Serve slightly warm or at room temperature for the best flavor and texture.
• Plate over a bed of mixed greens to turn it into a heartier main salad.
• Pair with grilled chicken or salmon for a simple, protein-rich dinner.
• Spoon into small bowls or glasses for an elegant holiday starter or side.
• Garnish with extra feta and toasted almonds right before serving for added crunch.

Storage & Make-Ahead

This salad keeps in the fridge for up to 3 days in an airtight container.

For best texture, store the dressing separately and toss just before serving.

You can cook the quinoa and make the dressing a day ahead.

This dish doesn’t freeze well due to the fresh vegetables and cheese.

Reheating

Reheat gently to preserve texture.

Microwave in short bursts with a splash of water, covered.

Warm in a low oven, loosely covered.

Lightly sauté on the stovetop over low heat.

Quinoa in Holiday Culture

As leftovers gently warm on the stove or in the oven, quinoa quietly proves why it belongs at the heart of holiday tables, not just in next-day lunches.

I think of it as the cozy thread that ties everyone together—vegans, gluten‑free guests, and traditional roast‑lovers all scooping from the same generous bowl.

When I bring out this Quinoa Brussel Sprout Salad, jeweled with cranberries and flecked with feta, it feels like setting down a wreath in salad form.

The grains catch candlelight, the nuts add toasty warmth, and the lemony dressing cuts through all the richer dishes.

You’re not just serving a “healthy option”; you’re offering a modern centerpiece that respects tradition while gently nudging the holiday table forward.

Final Thoughts

Give this Quinoa Brussel Sprout Salad a try and enjoy how simple ingredients come together in such a fresh, flavorful way.

Feel free to tweak the mix-ins to make it your own—swap the nuts, change the dried fruit, or play with the cheese to suit your taste.

Frequently Asked Questions

Can I Make This Salad Oil-Free or With Alternative Fats?

You can. I’d dry‑roast the sprouts, then whisk lemon, Dijon, maple, and aquafaba or vegetable broth into a silky dressing. For richness, you could fold in mashed avocado or tahini, like a warm kitchen hug.

Is This Recipe Suitable for Diabetes-Friendly or Low-Glycemic Meal Plans?

Yes, it can fit beautifully into diabetes‑friendly, low‑glycemic plans. I’d invite you to savor slow‑release quinoa, fiber‑rich sprouts, and protein‑packed feta; just portion thoughtfully and keep dried cranberries modest so your blood sugar stays steady.

How Can I Adapt This Salad for a High-Protein Vegetarian Diet?

You can boost protein by folding in warm roasted chickpeas, extra quinoa, and cubes of baked tofu. I’d swap feta for cottage cheese or Greek yogurt, then scatter toasted pumpkin seeds over everything like little crunchy stars.

What Wine or Beverage Pairs Best With Quinoa Brussel Sprout Salad?

I’d pour a crisp Sauvignon Blanc or Grüner Veltliner; their bright citrus cuts through richness beautifully. For a cozy non-alcoholic sip, I’d brew chilled lemon‑ginger tea, lightly sweetened, with a sprig of fresh mint.

Can I Safely Serve This Salad to Toddlers or Young Children?

Yes, you can, but I’d adapt it. I’d chop sprouts finely, cook them extra soft, skip whole nuts, go light on feta and dressing, and watch closely for allergies while you share warm, gentle bites together.