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–+ servings

Roasted Brussels Sprouts Quinoa Salad

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Serves: 4 servings
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 1 cup quinoa
  • 2 cups water or vegetable broth
  • 1/2 tsp salt
  • 1 can chickpeas, drained and rinsed (15 oz)
  • 1/3 red onion, diced
  • 3 cups arugula
  • 1/2 cup crumbled feta or goat cheese
  • 1/3 cup slivered almond or pumpkin seeds

Roasted Brussels Sprouts

  • 16 oz brussels sprouts
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • Salt u0026 pepper

Maple Dijon Vinaigrette

  • 1/4 cup olive oil
  • 1 lemon, juiced
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tbsp dijon mustard
  • 1 clove garlic, crushed
  • Salt and pepper

Directions

  1. Preheat the oven to 400 F
  2. Trim the ends of the brussels sprouts then slice then into quarters.
  3. Add them to a large sheet pan and toss them in the 2 tbsp of olive oil, 1 tbsp of balsamic vinegar and salt u0026 pepper
  4. Roast for 15 minutes, flip them and roast for another 15 minutes
  5. While they bake, add the quinoa to a pot with the 2 cups of water and salt.
  6. Cover the pot and bring the water to a boil. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes until all of the water is absorbed. Fluff the quinoa with a fork and adjust the salt if needed
  7. In a small jar or bowl, combine the dressing ingredients and shake until well combined.
  8. Once the quinoa and brussels sprouts are ready, add them to a large salad bowl with the arugula, chickpeas, onions, nuts and cheese
  9. Toss everything together with the dressing and enjoy!
  10. You can serve this salad warm or cold. Leftovers will stay fresh in the fridge for up to 4 days.