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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 minutes
Cook Time 20 minutes
Total Time 30 minutes
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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