Warm Quinoa Brussels Sprouts Salad

This Warm Quinoa Brussels Sprouts Salad is made with sauteé brussels sprouts, dried cranberries, chopped pecans and it's tossed with a delicious orange vinaigrette.

Course Salad

Cuisine American

Keyword gluten-free, lunch, Salad, side dish, Special Diet, vegan

Prep Time 10

Total Time 10

Servings people

Calories 316kcal

Author Olivia Ribas

Ingredients

For the Salad

1 tablespoon olive oil
1 pound brussels sprouts thinly sliced crosswise
Salt and pepper
1 1/2 cups cooked quinoa here is a tutorial/recipe for how to cook quinoa
1/2 cup dried cranberries
1/2 cup chopped pecans toasted

For the Orange Vinaigrette

1/4 cup freshly-squeezed orange juice
1/4 cup olive oil
2 tablespoons apple cider vinegar
pinch of salt and pepper

US Customary - Metric

Instructions

For the Salad:

In a saucepan, add olive oil over medium heat.
Add the brussels sprout and cook for about 5 mins.
In a large bowl, combine the cooked brussels sprouts, cooked quinoa, dried cranberries and pecans.
Pour the vinaigrette in the salad and Toss all ingredients together until combined.

For the Orange Vinaigrette:

Add all the ingredients in a mason jar. Close the lid and share well.

Notes

Be sure to remove any outer leaves of the Brussels sprouts that are bruised or have black spots.
If you are purchasing the Brussels sprouts in advance, keep them fresh by storing them unwashed, and untrimmed in a plastic bag in the vegetable crisper drawer of the fridge.
When cooking quinoa, make sure to rinse it beforehand so it won't be bitter.
To store: I recommend not adding the vinaigrette to the salad if you plan on storing it in the fridge as it can get soggy. This salad lasts for up to 4 days in the fridge when stored separately.

Nutrition