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Quinoa Brussels Salad

By December 22, 2017Dinner, Lunch, Vegetarian
Quinoa Brussels Salad
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  1. 1 pound Brussels sprouts, trimmed and halved
  2. 2 fresh cloves garlic, chopped
  3. 1 Tbsp avocado oil, olive oil
  4. 1 red bell pepper, chopped 2" pieces
  5. 1 yellow bell pepper, chopped in 2" pieces
  6. pinch of sea salt and pepper
  7. 1 cup uncooked quinoa
  8. 2 cups low-sodium vegetable broth (or water)
Lemony Garlic Dressing
  1. juice of 2 fresh lemons, or limes
  2. 1 tsp lime zest
  3. 2 Tbsp extra virgin olive oil
  4. 1 Tbs raw honey
  5. 1 fresh garlic clove, minced
  6. 1/2 red chili, seeded and minced
  7. sea salt and pepper, to taste
  8. lemon, or lime wedges and sliced red chili, to garnish
  1. Preheat oven to 400 degrees f. and line a baking sheet with parchment paper.
  2. In a mixing bowl, toss the Brussels sprouts, bell pepper, oil, garlic, salt and pepper.
  3. Transfer to the baking sheet and bake for 20-25 minutes, or until golden brown and tender.
  4. In a pot, combine quinoa and vegetable broth. Bring to a boil and reduce heat to simmer for 12-15 minutes, until quinoa is fluffy.
  5. In a small bowl, whisk together all of the dressing ingredients. Set aside.
  6. In a large serving bowl, combine cooked quinoa, roasted Brussels sprouts and peppers.
  7. Then gently toss with the dressing until well combined.
  8. Garnish, serve and enjoy!
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