This roasted Brussels sprouts quinoa salad makes a fantastic lunch or side to dinner. Toss some chicken in for a full meal!
The winter months tend to be full of heavy and calorie rich meals that fill and warm your body. So, why not to try something lighter, but as tasty as the winter comforting foods? Lunch is the perfect time of day to try to eat a warm and delightful salad, instead of a hearty creamy soup. Now, of course I am not against creamy soups, but normally they are full of extra calories that we just don’t need, especially this time of the year where we are all trying to keep eating more fruits and veggies.
This very colorful and bright salad is loaded with pomegranate seeds, roasted Brussels sprouts, and quinoa totally hits the spot. You can have it warm or cold, and it even remains delicious and very tasty the next day! What makes this salad so good is the roasted Brussels sprouts with balsamic vinegar. By adding the rich vinegar, the sprouts will taste so good that I swear even the Brussels sprouts haters will love this salad.
The best part of this salad is its versatility. Why? Because if you don’t have Brussels sprouts or if you don’t like this green veggie, you can roast another vegetable like sweet potato, carrot, butternut squash, beets, and so on. I guarantee that your salad will be delicious with any one of these options. If you have too many Brussels sprouts, you should try my Parmesan Brussels Sprouts Salad, Sausage with Brussels Sprouts Skillet, Brussels Sprouts Casserole Recipe, and Brussels Sprouts Casserole!
The dressing is also good for you and pretty easy to make. I love to make my own salad dressing because when it comes to flavor, homemade salad dressings taste much better than store-bought dressings at any time.
This dressing is made with pretty basic ingredients like extra virgin olive oil, lemon juice, salt and pepper. It is very simple but delicious. Remember the salad dressing should be simple, so as not to interfere with the flavors of the balsamic vinegar in the roasted Brussels sprouts.
Thanks a lot for reading! This Roasted Brussels Sprouts Quinoa Salad recipe was originally created for Food Fanatic. So, be sure to visit them too!
Roasted Brussels Sprouts Quinoa Salad Recipe
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Primavera Kitchen.
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1/2 teaspoon Salt
- 2 cloves Garlic peeled
- 2 tablespoons Extra virgin olive oil
- 1 tablespoon Balsamic vinegar
- 2 cups Brussels sprouts cut in half
- 1/2 Onion diced
- 1/2 cup Pomegranate seeds
- 3 tablespoons Lemon juice
- 4 tablespoons Extra virgin olive oil
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon Ground black pepper
Instructions
- Place quinoa into a fine mesh strainer and rinse under cold running water for 2 or 3 minutes. Drain for a few minutes.
- Bring water to a boil in a medium pan, add the quinoa, a clove of garlic and salt. Turn down the heat to medium-low, cover, and cook for about 15 or 20 minutes until the quinoa is fluffy.
- Remove the garlic clove from the pan as it was only used for flavoring. After cooking, just let the quinoa rest for a total of five minutes. After five minutes you can remove the cover, fluff and separate the grains with a fork. Set the quinoa aside.
- Preheat the oven to 350°F (175°C).
- In a medium bowl, add Brussels sprouts and toss with extra-virgin olive oil, balsamic vinegar, salt and pepper.
- In a medium roasting pan lined with parchment paper, spread Brussels sprouts out evenly and in a single layer on the baking sheet.
- Roast in the oven for about 20 minutes.
- In a mixing bowl, add roasted Brussels sprouts, the quinoa, and pomegranate seeds.
- Drizzle with lemon juice, extra virgin olive oil, salt and pepper. Toss gently until the salad is fully combined.
- Either serve the salad warm or let it completely cool.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
If you like Roasted Brussels Sprouts Quinoa Salad recipe, please share with your friends and family. Do you wanna taste more? Subscribe to my newsletter and follow Primavera Kitchen on Twitter, Pinterest, Instagram and Facebook for all delicious recipes updates. As always, you are really appreciated for stopping by.
Ginny says
It looked great but I didn’t find that the flavors blended well together. The recipe calls for 1/2 diced onion but even after reading it several times my husband and I could not find out where to use the onion. Unfortunately I broke one of my cardinal rules and made it for the first time for guests.
Olivia Ribas says
Sorry about that. You add onions in the salad bowl at the same time you add roasted Brussels sprouts, the quinoa, and pomegranate seeds.