Roasted Brussel Sprout Salad with Quinoa
The recipe Roasted Brussel Sprout Salad with Quinoa can be made in roughly 50 minutes. One portion of this dish contains roughly 9g of protein, 8g of fat, and a total of 238 calories. For $1.1 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 6. It is a good option if you're following a gluten free and dairy free diet. This recipe from Fit Foodie Finds has 58 fans. A couple people really liked this side dish. If you have canned garbanzo beans, maple syrup, apple cider vinegar, and a few other ingredients on hand, you can make it. With a spoonacular score of 94%, this dish is awesome. Try Roasted Brussel Sprout Quinoa Salad, Clean Eating Roasted Brussel Sprout Quinoa Salad, and Herb & Roasted Garlic Salmon with Brussel Sprout Quinoa Salad for similar recipes.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
Veggies
4 cups brussels sprouts, halved
1 large red onion, chopped
1 15-oz. can garbanzo beans, drained and rinsed
1 tablespoon minced garlic
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Quinoa
1/2 cup quinoa, dry
1 cup water
Dressing
1 teaspoon dijon mustard
1 teaspoon maple syrup
1 tablespoon balsamic vinegar
1 teaspoon apple cider vinegar
1 tablespoon fresh oregano
1/8 teaspoon sea salt
Equipment:
baking sheet
oven
whisk
bowl
pot
Cooking instruction summary:
InstructionsFirst, preheat oven to 400F and spray a baking sheet with cooking spray.Next, prepare vegetables. Wash Brussels sprouts and pat dry. Then, cut them in half hot dog style and place on baking sheet. Thinly slice a red onion and spread evenly on the baking sheet. Rinse and drain garbanzo beans and add to baking sheet.Drizzle on 2 tablespoons of olive oil and season with salt, pepper, and minced garlic. Toss.Bake at 400F for 30-35 minutes or until the Brussels sprouts begin to brown. Make sure to toss halfway.While the vegetables are cooking, prepare quinoa and dressing. In a small pot, bring quinoa and water to a rolling boil. Turn heat down to low, cover, and let simmer until all water is absorbed (about 20 minutes).Prepare the dressing by whisking together all ingredients. Set aside.Once the veggies are done, let cool for a few minutes, then transfer into a large bowl. Then, add in cooked quinoa and toss. Drizzle on dressing and toss again.
Step by step:
1. First, preheat oven to 400F and spray a baking sheet with cooking spray.Next, prepare vegetables. Wash Brussels sprouts and pat dry. Then, cut them in half hot dog style and place on baking sheet. Thinly slice a red onion and spread evenly on the baking sheet. Rinse and drain garbanzo beans and add to baking sheet.
2. Drizzle on 2 tablespoons of olive oil and season with salt, pepper, and minced garlic. Toss.
3. Bake at 400F for 30-35 minutes or until the Brussels sprouts begin to brown. Make sure to toss halfway.While the vegetables are cooking, prepare quinoa and dressing. In a small pot, bring quinoa and water to a rolling boil. Turn heat down to low, cover, and let simmer until all water is absorbed (about 20 minutes).Prepare the dressing by whisking together all ingredients. Set aside.Once the veggies are done, let cool for a few minutes, then transfer into a large bowl. Then, add in cooked quinoa and toss.
4. Drizzle on dressing and toss again.
Nutrition Information:
covered percent of daily need
