Are you tired of boring salads that leave you hungry and unsatisfied? Get ready to transform your lunch game with this mouthwatering Brussels Sprouts Quinoa Salad that's not just a meal, but a nutrition-packed powerhouse! Packed with roasted Brussels sprouts, protein-rich quinoa, and a tantalizing balsamic dressing, this recipe is about to become your new obsession. Whether you're a health enthusiast, a busy professional, or someone looking to add more delicious variety to your diet, this salad is your perfect solution.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups Brussels sprouts, halved
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, diced
- 1/4 cup almonds, sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Begin by rinsing the quinoa under cold water in a fine-mesh sieve. This helps to remove any bitterness from the quinoa.
- In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes.
- While the quinoa is cooking, prepare the Brussels sprouts. Preheat your oven to 400°F (200°C). Place the halved Brussels sprouts on a baking sheet.
- Drizzle the Brussels sprouts with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat evenly.
- Roast the Brussels sprouts in the preheated oven for about 15-20 minutes, or until they are golden brown and tender, stirring halfway through for even cooking.
- While the Brussels sprouts are roasting, prepare the remaining ingredients. Dice the red bell pepper and red onion, and slice the almonds.
- In a large bowl, combine the cooked quinoa, roasted Brussels sprouts, diced red bell pepper, diced red onion, and sliced almonds.
- In a small bowl, whisk together the remaining 1 tablespoon of olive oil and the balsamic vinegar. Season with additional salt and pepper to taste.
- Pour the dressing over the quinoa and vegetable mixture, and toss gently to combine all ingredients evenly.
- Serve the Brussels sprouts quinoa salad warm or at room temperature. Enjoy your healthy and delicious meal!
Tips
- Always rinse quinoa thoroughly to remove its natural coating (saponin) which can cause a bitter taste.
- For extra flavor, toast your almonds lightly before adding them to the salad.
- Choose fresh, firm Brussels sprouts and cut them evenly to ensure uniform roasting.
- Don't overcrowd the baking sheet when roasting Brussels sprouts - this helps them caramelize instead of steaming.
- The salad tastes even better the next day, so it's perfect for meal prep!
- Feel free to customize by adding feta cheese, dried cranberries, or swapping almonds with sunflower seeds.
- Use a high-quality balsamic vinegar for the most robust flavor in your dressing.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 30g
Protein: 10g
Fat: 16g
Saturated Fat: 2g
Cholesterol: 0mg
