97% would make again
Brussels Sprout Quinoa Salad
featured in Lettuce-Free Winter Salads
This hearty Brussel Sprout Quinoa Salad makes a great side dish at a dinner party or an easy-to-pack lunch. It's quick to whip up and is packed full of flavor.
Tasty Team
November 05, 2019
Total Time
40 minutes
40 min
Prep Time
30 minutes
30 min
Cook Time
10 minutes
10 min
Total Time
40 minutes
40 min
Prep Time
30 minutes
30 min
Cook Time
10 minutes
10 min
Ingredients
for 4 servings
Dressing
- 2 teaspoons dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon tahini
- 3 tablespoons apple cider vinegar
- 1 teaspoon kosher salt
- ⅓ cup neutral oil (80 mL), such as canola or avocado oil
Salad
- 5 cups brussels sprouts (500 g), thinly sliced
- ½ teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper, freshly ground, plus more to taste
- 2 cups quinoa (360 g), cooked, warm
- ½ cup craisins (50 g)
- ½ cup toasted pecans (60 g), roughly chopped
- ½ cup parmesan cheese (55 g), shaved, plus more for serving
Nutrition Info
- Calories 643
- Fat 28g
- Carbs 81g
- Fiber 13g
- Sugar 15g
- Protein 21g
Estimated values based on one serving size.
Preparation
- Make the dressing: In a medium bowl, whisk together the mustard, maple syrup, tahini, apple cider vinegar, and salt. Starting with a few drops and steadily increasing the stream, slowly drizzle in the oil, whisking continuously, until the dressing is thickened and emulsified.
- Make the salad: Add the shaved Brussels sprouts to a large bowl and season with the salt and pepper. Add 3 tablespoons of the dressing to the Brussels and toss well to coat.
- Add the warm quinoa, craisins, toasted pecans, shaved Parmesan, and 2 additional tablespoons of dressing to the brussels and toss well. Season to taste with salt and pepper
- Top the salad with more shaved Parmesan and serve with the remaining dressing alongside.
- Enjoy!
Ingredients
for 4 servings
Dressing
- 2 teaspoons dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon tahini
- 3 tablespoons apple cider vinegar
- 1 teaspoon kosher salt
- ⅓ cup neutral oil (80 mL), such as canola or avocado oil
Salad
- 5 cups brussels sprouts (500 g), thinly sliced
- ½ teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper, freshly ground, plus more to taste
- 2 cups quinoa (360 g), cooked, warm
- ½ cup craisins (50 g)
- ½ cup toasted pecans (60 g), roughly chopped
- ½ cup parmesan cheese (55 g), shaved, plus more for serving
Nutrition Info
- Calories 643
- Fat 28g
- Carbs 81g
- Fiber 13g
- Sugar 15g
- Protein 21g
Estimated values based on one serving size.
Preparation
- Make the dressing: In a medium bowl, whisk together the mustard, maple syrup, tahini, apple cider vinegar, and salt. Starting with a few drops and steadily increasing the stream, slowly drizzle in the oil, whisking continuously, until the dressing is thickened and emulsified.
- Make the salad: Add the shaved Brussels sprouts to a large bowl and season with the salt and pepper. Add 3 tablespoons of the dressing to the Brussels and toss well to coat.
- Add the warm quinoa, craisins, toasted pecans, shaved Parmesan, and 2 additional tablespoons of dressing to the brussels and toss well. Season to taste with salt and pepper
- Top the salad with more shaved Parmesan and serve with the remaining dressing alongside.
- Enjoy!
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