Quinoa Salad with Roasted Brussels Sprouts
Equipment
- 2 medium saucepans
- 1 large baking sheet
- 1 Small mixing bowl
- 1 large mixing bowl
- 1 sharp chef's knife
- 1 Cutting board
- 1 Fine mesh strainer
- 1 Wooden spoon
- 1 Silicone spatula
- 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 halved
- 2 tablespoon olive oil divided
- 1/4 teaspoon black pepper freshly ground
- 1/2 teaspoon garlic powder
- 1/2 cup red onion finely diced
- 1/2 cup dried cranberries roughly chopped
- 1/3 cup toasted almonds roughly chopped
- 1/4 cup feta cheese crumbled
- 3 tablespoon lemon juice freshly squeezed
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 small garlic clove minced
Instructions
- Rinse the quinoa under cold water in a fine-mesh strainer until the water runs mostly clear.
- Add quinoa, water, and 1/4 teaspoon salt to a medium saucepan, bring to a boil, then reduce to low, cover, and simmer for 15 minutes.
- Remove the saucepan from the heat and let the quinoa sit covered for 10 minutes, then fluff with a fork and allow to cool slightly.
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper if desired.
- Toss the halved Brussels sprouts with 1 1/2 tablespoons olive oil, 1/4 teaspoon salt, black pepper, and garlic powder until evenly coated.
- Spread the Brussels sprouts cut side down on the baking sheet in a single layer.
- Roast the Brussels sprouts for 18–22 minutes, turning once halfway, until browned and tender.
- In a small bowl whisk together lemon juice, red wine vinegar, Dijon mustard, honey, minced garlic, and remaining 1/2 tablespoon olive oil until emulsified.
- In a large mixing bowl combine warm quinoa, roasted Brussels sprouts, diced red onion, dried cranberries, and toasted almonds.
- Pour the dressing over the salad and toss gently with a wooden spoon until everything is well coated.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Gently fold in the crumbled feta just before serving.
Notes
Extra Tips For the best texture, use slightly warm quinoa and Brussels sprouts when mixing so they absorb the dressing more fully, but avoid them being piping hot or the greens and cheese can wilt and melt. You can prep the quinoa and Brussels sprouts a day in advance and store them separately in the fridge, then dress the salad just before serving for fresher flavor. To keep this dish vegan, omit the feta and honey, swapping in maple syrup for sweetness. Feel free to customize the add-ins: sunflower seeds or walnuts instead of almonds, or pomegranate arils instead of cranberries work very well. This salad holds up nicely for meal prep and can be stored in an airtight container for up to 3 days, though adding the nuts and cheese just before eating will keep them crisp and creamy.
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