Description
A fresh and nutritious salad that combines nutty quinoa, crisp Brussels sprouts, and sweet-tart cranberries for a flavorful and satisfying dish perfect for any season.
Ingredients
Scale
- 1 cup quinoa
- 3 cups Brussels sprouts, shredded
- 1/2 cup dried cranberries
- 1/3 cup sliced almonds
- 1/4 cup red onion, finely diced
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt to taste
- Black pepper to taste
- 1 tbsp maple syrup (optional)
Instructions
- Rinse the quinoa thoroughly under cold water and cook according to package instructions. Fluff with a fork and let it cool.
- While the quinoa cooks, shred the Brussels sprouts using a food processor, mandoline, or sharp knife.
- In a large bowl, combine cooled quinoa, shredded Brussels sprouts, cranberries, almonds, and diced red onion.
- In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, salt, pepper, and maple syrup if using.
- Pour the dressing over the salad and toss well to combine.
- Let the salad sit for at least 15 minutes before serving to allow the flavors to meld.
Notes
- Add crumbled feta or goat cheese for a creamy element.
- Swap almonds with walnuts or pecans for variety.
- Include chopped apples or pears for a fruity touch.
- Try balsamic vinegar instead of lemon juice for a richer flavor.
- Enhance protein by adding chickpeas or grilled chicken.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-cook (aside from quinoa)
- Cuisine: American
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 310
- Sugar: 8g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg