5 STEP BRUSSEL SPROUT QUINOA SALAD

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This recipe is for the parent that has just a few minutes to put together a meal. This easy Brussel sprout quinoa salad is a healthy and flavorful dish that is perfect for any meal. It is packed with nutrients, including fiber, protein, and vitamins. The combination of Brussels sprouts, quinoa, and Parmesan cheese is delicious and satisfying.

This recipe takes just a few ingredients and turns them into a refreshing and flavorful salad that is such a great alternative during the fall and winter months. The Brussels sprouts are roasted to perfection, while the quinoa provides a satisfying crunch. The Parmesan cheese adds a touch of richness, and the lemon juice and Dijon mustard create a zippy dressing that brightens up the whole dish.

So why not try this recipe? It’s a great way to eat Brussels sprouts, and it’s a healthy and nutritious salad that is packed with protein, fiber, and vitamins. On top of all of that, it’s extremely versatile and can be enjoyed as a side dish, a light lunch, or a satisfying snack.

So check out the recipe below and comment how it works out for your family!

5 Step Brussel Sprout Quinoa Salad

Say goodbye to boring salads and hello to this mouth-watering Brussels Sprout Quinoa Salad! This quick and easy recipe combines the nutty and fluffy quinoa with the crispy and savory brussels sprouts, creating a tasty and nutritious side dish that will be the star of any meal. The secret ingredient is a zesty vinaigrette dressing, made with lemon juice, olive oil, and a touch of honey, that brings all the flavors together in a harmonious blend of goodness. It's a one-way ticket to salad-licious bliss!

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Prep Time 10

Cook Time 20

Total Time 30

Course anytime, Salad, Side Dish, Snack

Cuisine American

Servings 4 Servings

Calories 325 kcal

Equipment

Whisk
Air Fryer (optional - if not, roast in the oven)
Mixing bowl

Ingredients

4 ounces Brussels sprouts trimmed and quartered
1 red apple diced
2 cups quinoa cooked (I used the frozen bag)
4 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1/2 cup grated Parmesan cheese
Salt and pepper to taste

Instructions

Preheat the oven or air fryer to 400 degrees F (200 degrees C).
Toss Brussels sprouts with 2 tablespoons olive oil, salt, and pepper.
Spread Brussels sprouts on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned, or air fry on the roast setting for 10-15 minutes.
In a medium bowl, whisk together the lemon juice and dijon mustard. Whisk in 2 tablespoons of olive oil to emulsify the dressing. Add in the cooked quinoa, roasted Brussels sprouts, apples, and Parmesan cheese. Toss to coat.
Season with salt and pepper to taste and serve immediately or chilled. Enjoy!

Notes

Tips:

For a richer flavor, use roasted Parmesan cheese.
If you don't have Dijon mustard, you can substitute another type of mustard, such as honey mustard.
You can also add other vegetables or fruit to this salad, such as chopped cucumbers, tomatoes, oranges, grapes or bell peppers.

Additional notes:

This recipe can be made in advance and stored in the refrigerator for up to 3 days.
This recipe can also be made with other types of grain, such as brown rice or farro.
You can also add other ingredients to this salad, such as chopped nuts, dried fruits, or fresh herbs.

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