Quinoa Salad Recipes Brussel Sprouts

Refrigerate covered 20 minutes.

Quinoa salad recipes brussel sprouts. Whisk 2 tablespoons whole grain mustard 1 4 cup lemon juice and a big pinch each of salt and pepper in a large bowl. In a large skillet heat the oil over medium heat. Season with more salt and pepper and crushed red pepper if using.

After 15 minutes remove the tray with the sweet potatoes. Roast in the oven for 15 20 minutes or until brussels sprouts are tender and golden brown. Cut the brussels sprouts and onions and toss with olive oil and salt.

Add roasted brussels sprouts back to the mixing bowl followed by the quinoa pecans and pomegranate seeds. Season with salt and pepper and toss with 2 tbsp. Combine the shredded brussels cooked quinoa dried cranberries chopped pecans and shallot in a large bowl.

In a pot combine quinoa and vegetable broth. Rinse the brussels sprouts thoroughly and discard discolored outer leaves. Add the pre cooked quinoa dried cranberries spices half a teaspoon more of salt a touch of pepper and another tablespoon of olive oil.

Toss halved brussels sprouts in oil and sprinkle with salt pepper and red pepper flakes. In a small bowl whisk all of the vinaigrette ingredients together until combined. Add the warm quinoa craisins toasted pecans shaved parmesan and 2 additional tablespoons of dressing to the brussels and toss well.

Add the shaved brussels sprouts to a large bowl and season with the salt and pepper. When cool enough to handle remove leaves from sprouts. Combine cooled quinoa brussels sprouts leaves cranberries walnuts and parsley.