Winter Quinoa & Brussel Sprout Salad

Ingrédients

1 cup quinoa

24 oz brussels sprouts, halved

avocado oil

salt and pepper

2 tsp garlic powder

1 cup pomegranate seeds

1 cup maple candied pecans

Vinaigrette:

1/4 cup balsamic vinegar

2 tsp dijon mustard

2 tsp honey

1 garlic clove, grated

1/2 tsp salt

1/2 tsp Italian seasoning

3/4 cups avocado oil or neutral oil

Instructions

STEP 1.

Preheat the oven to 400*F.

STEP 2.

Make the quinoa. In a small pot add the quinoa and 2 cups of water and 1/2 tsp salt. Bring it up to a low simmer and top with a lid, simmer for 15-18 minutes until cooked through. Set aside and cool to room temp.

STEP 3.

In a bowl add the brussels sprouts and coat with avocado oil, salt, pepper and garlic powder. Line a sheet tray with parchment paper and spread the brussels sprouts evenly on the sheet tray. Roast for 20 minutes in the oven, flip them over, and roast for another 10 minutes until golden brown. Set aside and cool to room temp.

STEP 4.

Make the balsamic vinaigrette.

In a blender or container for your immersion blender, add the balsamic vinegar, mustard, honey, garlic, salt and Italians seasoning. Blend until mixed.

While blending, slowly add the oil a little bit at a time to emulsify. Add until you reach desired thickness.

STEP 5.

In a salad bowl or mixing bowl, add the quinoa, brussels, pomegranate seeds and pecans. Dress with the balsamic vinaigrette and mix. You may not need all of the dressing, so start with a little and work your way up!

Notes

https://kellyscleankitchen.com/2024/01/13/winter-quinoa-brussels-sprout-salad/