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Roasted Brussels Sprouts Quinoa Salad

Roasted Brussels Sprouts Quinoa Salad with pomegranate, pecans, and a zesty orange vinaigrette


Yields: 4-6 servings, Prep Time: 15 mins, Cook Time: 40 mins, Total Time: 55 mins

Ingredients:

  • 1 pound Brussels sprouts, halved

  • 3 cups butternut squash, cut into 1/2-inch chunks

  • 2/3 cup dry quinoa

  • 1 medium pomegranate, deseeded

  • 1/2 cup pecans, chopped

  • 1 small orange, juiced (about 1/4 cup)

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon hemp seeds (optional)

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

Instructions:

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

  2. Roast vegetables: Place Brussels sprouts on one side of the pan and butternut squash on the other. Roast for 25 minutes. Remove Brussels sprouts and place in a large bowl. Return squash to the oven for 15-20 more minutes, until tender. Add to the bowl with Brussels sprouts.

  3. Cook quinoa: Rinse quinoa in a fine-mesh sieve. Heat a small saucepan over medium heat; add quinoa. Cook for 1-2 minutes until lightly toasted. Add 1 1/3 cups water; bring to a boil. Cover and cook for 13-15 minutes, until fluffy.

  4. Make dressing: In a small bowl, whisk together orange juice, balsamic vinegar, hemp seeds, salt, and pepper.

  5. Combine salad: Add cooked quinoa, pomegranate seeds, and pecans to the bowl with the roasted vegetables. Stir to combine. Pour dressing over the salad and toss to coat.

  6. Serve: Enjoy immediately as a side dish.


Another Quinoa Creation: Roasted Brussels Sprouts Quinoa Salad (Don't Judge Me!)

Okay, I'll admit it. I might have a slight quinoa obsession. But can you blame me? This little grain is a nutritional powerhouse and incredibly versatile. From breakfast bowls to salads, quinoa has become a staple in our household, especially since my eldest nibbler decided to embrace the vegetarian life.

And let me tell you, this Roasted Brussels Sprouts Quinoa Salad is a true winner. The combination of roasted vegetables, nutty quinoa, and a bright, citrusy dressing is pure magic. The sweetness of the roasted butternut squash perfectly complements the slight bitterness of the Brussels sprouts, while the pomegranate seeds add a burst of juicy sweetness.

The process of making this salad is a joy in itself. The aroma of roasting vegetables filling the kitchen, the satisfying sizzle as the quinoa cooks to perfection – it's a symphony of culinary delights. And let's not forget the final step: tossing the salad with the vibrant orange dressing. It's like a little kitchen dance, a celebration of fresh, seasonal ingredients.

This salad is not only delicious, but it's also packed with nutrients. Quinoa is a complete protein, meaning it contains all nine essential amino acids. It's also a good source of fiber, vitamins, and minerals. The vegetables add a wealth of vitamins, antioxidants, and fiber to this already nutritious dish.

So, there you have it, fellow foodies – another quinoa creation to add to your culinary repertoire. Don't judge me! It's delicious, healthy, and perfect for those days when you're craving a burst of flavor and a touch of kitchen magic.

P.S. What are your favorite ways to use quinoa? Share your culinary creations with me in the comments below! I'd love to hear from you.
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