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quinoa brussels sprout salad

Quinoa Brussel Sprout Salad

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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Course Salad
Cuisine American
Servings 4 servings

Equipment

  • 1 Medium saucepan
  • 1 Fine mesh strainer
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Baking sheet
  • 1 sharp chef's knife
  • 1 Cutting board
  • 1 Wooden spoon
  • 1 Whisk
  • 1 measuring cup set
  • 1 measuring spoon set

Ingredients
  

  • 1 cup quinoa uncooked; rinsed
  • 2 cup water cold
  • 1/2 teaspoon salt divided
  • 1 pound brussels sprouts trimmed and thinly sliced
  • 2 tablespoon olive oil divided
  • 1/4 teaspoon black pepper freshly ground
  • 1/3 cup dried cranberries chopped
  • 1/3 cup almonds sliced and toasted
  • 1/4 cup feta cheese crumbled
  • 3 tablespoon lemon juice fresh
  • 1 teaspoon Dijon mustard smooth
  • 1 teaspoon maple syrup pure
  • 1 small garlic clove minced

Instructions
 

  • Rinse the quinoa thoroughly under cold water using a fine-mesh strainer.
  • Combine rinsed quinoa, water, and 1/4 teaspoon salt in a medium saucepan and bring to a boil over medium-high heat.
  • Reduce the heat to low, cover the saucepan, and simmer the quinoa for 15 minutes until the water is absorbed and the grains are tender.
  • Remove the saucepan from the heat and let the quinoa rest, covered, for 5 minutes, then fluff with a fork and allow to cool slightly.
  • Preheat the oven to 400°F (200°C) and line a baking sheet if desired.
  • Toss the sliced brussels sprouts with 1 tablespoon olive oil, remaining 1/4 teaspoon salt, and black pepper on the baking sheet.
  • Spread the brussels sprouts in an even layer and roast for 12–15 minutes, stirring once, until tender and lightly browned on the edges, then let cool for 5 minutes.
  • In a small bowl, whisk together lemon juice, remaining 1 tablespoon olive oil, Dijon mustard, maple syrup, and minced garlic until emulsified.
  • In a large mixing bowl, combine the cooked quinoa, roasted brussels sprouts, dried cranberries, toasted almonds, and feta cheese.
  • Pour the dressing over the salad and toss gently with a wooden spoon until everything is evenly coated.
  • Taste and adjust seasoning with additional salt and pepper if needed before serving.

Notes

For best results, make sure the quinoa is fully cooled to at least room temperature before final mixing so the feta doesn’t melt and the textures stay distinct, and slice the brussels sprouts as evenly as possible so they roast uniformly. You can prepare the quinoa and dressing a day ahead and store them separately in the fridge, then roast the sprouts and assemble just before serving for optimal flavor and texture. Toasting the nuts until just golden enhances crunch and nuttiness, and you can easily vary the mix-ins by swapping almonds for pecans or walnuts, or cranberries for chopped dried apricots or cherries.
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