Shredded Brussels Sprouts Salad with Lemon

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1/2 cup uncooked quinoa

1 cup water or broth

4 cups chopped kale, about 1 bunch

1 pound brussels sprouts, shredded (about 4 cups)

1 tablespoon extra virgin olive oil

5 ounces feta, crumbled

1/2 cup roasted & salted sunflower seeds

1/4 cup freshly squeezed lemon juice (about 2 small lemons)

1/4 cup extra virgin olive oil

1 tablespoon apple cider vinegar or white wine vinegar

1 tablespoon Dijon mustard

1 teaspoon minced garlic

1 tablespoon honey

salt & pepper, to taste

Directions

Cook Quinoa

Add quinoa and water or broth to a saucepan. Cook according to package instructions. Remove from heat and fluff with fork once finished cooking.

Prepare brussels sprouts

While the quinoa is cooking, shred the brussels sprouts using the slicing attachment of your food processor, a mandoline or sharp knife (check out the post for details prepare the kale by chopping into small leaves).

Prepare Kale

Place chopped kale in a large bowl and drizzle with olive oil. Massage oil into kale using fingertips – this slightly wilts the kale and enhances its flavor, just trust me. Add the brussels sprouts into the large bowl with kale; set aside.

Make dressing

In a medium bowl, whisk together all of the dressing ingredients.

Assemble

Drizzle dressing over the brussels and kale. Add cooled quinoa, crumbled feta and sunflower seeds; toss gently with tongs until well mixed.

Chill

in fridge until ready to serve. Enjoy on its own or with your favorite protein.

Nutrition

• Serving Size: 1/6th with dressing
• Calories: 253
• Total Fat: 23g
• Saturated Fat: 6g
• Unsaturated Fat: 11g
• Trans Fat: 4g
• Cholesterol: 21mg
• Sodium: 408mg
• Total Carbohydrate: 21g
• Dietary Fiber: 4g
• Total Sugars: 6g
• Protein: 10g