Quinoa Salad Brussel Sprouts

Picture a big, colorful bowl piled high with fluffy quinoa, roasted Brussels sprouts, and pops of bright pomegranate seeds glistening like tiny jewels.

The nutty aroma of toasted quinoa mingles with the caramelized edges of the sprouts, while a zesty lemon vinaigrette adds freshness to every bite.

This quinoa salad with Brussels sprouts is a light yet satisfying meal—perfect as a quick weeknight dinner or a make-ahead lunch, ready in about 30 minutes.

It’s ideal for busy professionals, health-conscious families, and meal-preppers who want something nourishing without spending hours in the kitchen.

I still remember the first time I made it on a hectic Sunday before a packed work week; it became my go-to solution for stress-free lunches that actually felt like real food.

It shines at potlucks, easy entertaining, or when you need a wholesome, last-minute dish.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold, savory–sweet flavor with tangy, bright lemon dressing
• Packs plant-based protein, fiber, and healthy fats in every bite
• Stays fresh for days, perfect for make-ahead lunches or sides
• Easily customizable with different nuts, cheeses, or dried fruits
• Comes together with simple, familiar ingredients and basic kitchen tools

Ingredients

• 1 cup quinoa, uncooked — rinse well in cold water to remove bitterness
• 2 cups water, cold — for cooking the quinoa evenly
• 1/2 teaspoon salt, divided — season both quinoa and sprouts properly
• 1 pound Brussels sprouts, trimmed and halved — choose firm, bright green heads
• 2 tablespoons olive oil, divided — use a good-quality extra virgin oil
• 1/4 teaspoon black pepper, freshly ground — adds a subtle kick and aroma
• 1/2 teaspoon garlic powder — evenly seasons the roasted sprouts
• 1/2 cup red onion, finely diced — for sharp, crunchy contrast
• 1/2 cup dried cranberries, roughly chopped — adds chewy sweetness and color
• 1/3 cup toasted almonds, roughly chopped — toast lightly for deeper flavor
• 1/4 cup feta cheese, crumbled — use a creamy, tangy block feta if possible
• 3 tablespoons lemon juice, freshly squeezed — brightens and lifts the salad
• 1 tablespoon red wine vinegar — adds extra tang to the dressing
• 1 teaspoon Dijon mustard — helps emulsify and adds gentle heat
• 1 teaspoon honey — balances the acidity in the dressing
• 1 small garlic clove, minced — gives the dressing a fresh garlic punch

Step-by-Step Method

Rinse & Cook the Quinoa

Rinse the quinoa thoroughly in a fine-mesh strainer under cold water until it runs mostly clear.

Combine quinoa, water, and half the salt in a medium saucepan.

Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes.

Remove from heat and let sit, covered, for 10 minutes before fluffing with a fork.

Preheat & Prep the Brussels Sprouts

Preheat the oven to 400°F (200°C).

Line a large baking sheet with parchment paper if you like easier cleanup.

Trim the ends of the Brussels sprouts and halve them lengthwise.

Place them in a bowl. Drizzle with most of the olive oil, then add remaining salt, black pepper, and garlic powder.

Toss until evenly coated.

Roast Until Tender & Caramelized

Arrange the Brussels sprouts cut side down in a single layer on the prepared baking sheet.

Avoid overcrowding so they roast instead of steam. Place the sheet in the preheated oven.

Roast for 18–22 minutes, flipping once halfway through.

Cook until the sprouts are deeply browned on the edges and tender when pierced with a fork.

Whisk the Bright Lemon Dressing

In a small mixing bowl, add lemon juice, red wine vinegar, Dijon mustard, honey, minced garlic, and the remaining olive oil.

Whisk vigorously until the mixture thickens slightly and looks well combined. Taste and adjust if needed, adding a touch more honey or lemon.

Set the dressing aside while you assemble the salad ingredients.

Combine Quinoa & Salad Add-Ins

Transfer the warm, fluffed quinoa to a large mixing bowl.

Add the roasted Brussels sprouts, finely diced red onion, chopped dried cranberries, and toasted almonds.

Pour the dressing over the mixture. Toss gently with a wooden spoon or silicone spatula until everything is well coated and evenly distributed.

Adjust salt and pepper to taste.

Fold in Feta & Serve

Sprinkle the crumbled feta over the dressed salad. Gently fold it in so the cheese stays mostly intact and doesn’t smear.

Let the salad rest briefly so flavors meld, or serve slightly warm right away.

If making ahead, chill and add the nuts and feta just before serving to keep them crisp and creamy.

Ingredient Swaps

• Make it vegan by skipping feta and honey; use maple syrup or agave and a sprinkle of nutritional yeast or chopped olives for savory richness.
• Swap almonds with walnuts, pecans, sunflower seeds, or pumpkin seeds (great for nut-free).
• Use raisins, chopped dates, or fresh pomegranate instead of dried cranberries.
• Substitute red onion with shallots, green onions, or a small amount of thinly sliced leeks.
• If you don’t have quinoa, try couscous, bulgur, farro, or brown rice, adjusting cooking time and liquid as needed.

You Must Know

• Doneness – If your quinoa still has a slight white dot in the center and the grains look “popped” with visible tails, keep it covered off-heat for the full 10 minutes; that carryover time finishes cooking and dries excess moisture so it’s fluffy, not mushy.
• Avoid – Avoid crowding the Brussels sprouts; leave at least ½ inch between pieces and keep them mostly in one layer so they actually brown in 18–22 minutes instead of steaming and turning soft and pale.
• Troubleshoot – If Brussels sprouts are deeply browned outside but still too firm inside after 22 minutes, slide the pan to a lower rack and give them 3–5 more minutes; the closer heat softens the core without burning the leaves.
• Flavor Boost – For deeper flavor, toss the warm quinoa with ¼–½ teaspoon extra salt and half the dressing while it’s still just-steamy (about 5–10 minutes after cooking); warm grains absorb seasoning and acid more fully than cold ones.
• Scale – To scale up for 8 servings, double everything but split the sprouts onto 2 baking sheets and rotate them halfway; more than about 1½ pounds per sheet will prevent proper browning in the 400°F (200°C) range.

Serving Tips

• Serve slightly warm in shallow bowls, topping with extra feta and almonds.
• Pair with grilled chicken or salmon for a complete, protein-rich meal.
• Spoon over a bed of arugula or spinach for added freshness and color.
• Portion into glass jars for easy grab-and-go lunches or picnics.
• Present on a large platter, garnished with lemon wedges and extra cranberries.

Storage & Make-Ahead

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

For best texture, store nuts and feta separately and add just before serving.

You can cook the quinoa and roast the Brussels sprouts a day ahead.

This salad doesn’t freeze well; enjoy it fresh.

Reheating

Reheat gently to preserve texture.

Warm single portions in the microwave at 50% power, or use a low oven or covered skillet on the stovetop, adding nuts and feta after reheating.

Quinoa in Holiday Culture

Served warm or at room temperature, a quinoa salad with roasted Brussels sprouts doesn’t just reheat well—it slips easily onto a holiday table that’s usually crowded with heavier, buttery dishes.

I love how its jeweled cranberries, toasted almonds, and snowy feta look against the burnished sprouts, like something borrowed from a winter market stall.

When I set out this bowl beside glazed ham or turkey, I watch guests reach for it “just to taste something lighter,” then circle back for a full scoop. The lemony dressing cuts through gravy and creamed casseroles, giving your palate a reset between bites.

It feels both modern and timeless—ancient grain, classic roasting, familiar holiday flavors—while quietly shifting the feast toward something fresher, brighter, and more vibrant.

Final Thoughts

Give this Quinoa Salad with Roasted Brussels Sprouts a try and see how the flavors and textures come together in each bite.

Don’t be afraid to tweak the mix-ins or dressing to make it truly your own!

Frequently Asked Questions

Can I Cook Quinoa and Brussels Sprouts Together in One Pot?

You technically can, but I wouldn’t. They cook at different speeds, so quinoa turns mushy while sprouts stay tough. I’d roast sprouts until caramelized, simmer quinoa separately, then tumble them together in one steamy, lemony bowl.

How Do I Scale This Salad for 20+ Guests?

I’d multiply every ingredient by five for 20 guests, then heap it into two big bowls. Taste as you go—bright lemon, sweet cranberries, salty feta—adjust seasoning so each bite feels vivid and balanced.

Is This Quinoa Salad Suitable for Diabetics or Low-Glycemic Diets?

Yes, it can fit a diabetic‑friendly, low‑glycemic plan with tweaks. I’d go light on cranberries and honey, savor the nutty quinoa, crisp sprouts, tangy lemon, and salty feta, then confirm portions with your dietitian.

What Wine or Beverages Pair Best With This Salad?

I’d pour a bright Sauvignon Blanc or dry rosé for you; their citrus and berry notes mirror lemon and cranberries. Prefer nonalcoholic? I’d chill sparkling water with lemon, or lightly sweetened iced green tea.

Can I Freeze Leftover Dressed Quinoa Salad Without Ruining Texture?

You can freeze it, but I wouldn’t if you care about texture—quinoa goes soft, sprouts turn mushy, nuts lose crunch. I’d refrigerate three days, then freeze only undressed components for a fresher, brighter bite.