If you’re looking for a dish that feels like a warm hug on a plate, you’ve got to try this Warm Quinoa Brussels Sprouts Salad Recipe. It’s a beautiful harmony of nutty quinoa and caramelized Brussels sprouts roasted to tender perfection, all brightened up with a zingy lemon dressing. This salad packs so much flavor and comfort into every bite, making it perfect for cozy dinners or a nourishing lunch. It’s also incredibly easy to throw together, and the fresh ingredients shine through with each forkful. Trust me, once you make this salad, it will be one of your go-to recipes for a wholesome, satisfying meal.
Ingredients You’ll Need
The beauty of this Warm Quinoa Brussels Sprouts Salad Recipe lies in its simplicity. Each ingredient is carefully selected to enhance the texture, color, and flavor of the salad without overwhelming your palate. These staples come together effortlessly, proving that great food doesn’t have to be complicated.
- 2 cups cooked quinoa: The fluffy base salad grain that brings a subtle nuttiness and satisfying chew.
- 1 1/2 cups Brussels sprouts, halved: Roasting these sprouts caramelizes their edges and softens the interior for that perfect bite.
- 1 tablespoon olive oil: Helps in roasting the sprouts evenly and adding a luscious richness.
- Salt and pepper, to taste: Essential seasoning to round out the flavors.
- 1/4 cup shaved Parmesan (optional): Adds a salty, creamy finish—but feel free to omit for a dairy-free option.
- 2 tablespoons olive oil (for dressing): Acts as a smooth binder and flavor magnifier.
- 1 tablespoon lemon juice: Bright and tart, it cuts through richness and elevates the whole dish.
- 1 teaspoon Dijon mustard: Adds subtle tang and depth to the dressing, tying all components together.
How to Make Warm Quinoa Brussels Sprouts Salad Recipe
Step 1: Roast the Brussels Sprouts
Start by preheating your oven to 400°F. Toss the halved Brussels sprouts with olive oil, salt, and pepper, making sure they’re evenly coated. Spread them in a single layer on a baking sheet. Roast for about 20 to 25 minutes until they’re golden and tender, with those gorgeous crispy edges that add so much texture to the salad. Roasting the sprouts unlocks their natural sweetness and makes them so much more approachable and delicious.
Step 2: Warm the Quinoa
While your sprouts are roasting, warm the cooked quinoa either gently in a saucepan over low heat or for a minute or two in the microwave. You want the quinoa to be warm but not mushy, as it will mix beautifully with the hot Brussels sprouts and wilt slightly in the salad.
Step 3: Prepare the Dressing
In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard until the dressing is well combined and smooth. This tangy and slightly sharp dressing complements the roasted sprouts and quinoa perfectly, adding brightness that really lifts the flavors.
Step 4: Combine and Toss the Salad
In a large mixing bowl, combine the warm quinoa and roasted Brussels sprouts. Pour the dressing over and toss everything gently but thoroughly, ensuring every grain and piece of vegetable gets coated with that luscious dressing.
Step 5: Add Parmesan and Serve Warm
Sprinkle the shaved Parmesan over the top if you’re using it. The cheese melts slightly onto the warm salad, adding savory, creamy notes that balance the brightness and roastiness. Serve this warm salad straight away to enjoy the comforting textures and flavors at their best.
How to Serve Warm Quinoa Brussels Sprouts Salad Recipe
Garnishes
To make your salad truly shine, consider adding some toasted nuts like sliced almonds or walnuts for extra crunch, or sprinkle some fresh herbs like parsley or thyme for a fresh pop. A few pomegranate seeds can add bursts of sweet juiciness and vibrant color. These little touches elevate this simple salad into something special.
Side Dishes
This salad holds its own as a satisfying main, but it also pairs beautifully with grilled chicken or fish for added protein. On a vegetarian night, serve it alongside warm crusty bread or a creamy soup to balance the texture. It’s a versatile companion for many meals.
Creative Ways to Present
Try layering this salad in a clear glass bowl to show off the vibrant greens and toasted quinoa for a visually stunning presentation. Or serve it atop a bed of mixed greens to add even more freshness. If you like a bit of indulgence, drizzle a balsamic glaze on top for a sweet, tangy finish that dazzles both eyes and taste buds.
Make Ahead and Storage
Storing Leftovers
Leftover Warm Quinoa Brussels Sprouts Salad Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually develop more as it rests! Just be aware that the texture of the roasted Brussels sprouts will soften over time.
Freezing
While quinoa freezes beautifully, roasted Brussels sprouts may turn mushy after freezing and thawing, so it’s best to freeze this salad only if absolutely necessary and consume within 1 month. Freeze it in small portions and thaw in the fridge overnight before reheating.
Reheating
To reheat, place the salad in a bowl and microwave on medium power in short bursts, stirring in between, until warmed through. Alternatively, gently warm in a skillet over low heat. Avoid overheating to preserve the salad’s tender texture and bright flavors.
FAQs
Can I use frozen Brussels sprouts for this salad?
Yes, but make sure to thaw and dry them thoroughly before roasting to avoid excess moisture. Frozen sprouts might not get as crisp as fresh ones but will still taste delicious.
Is this salad vegan-friendly?
Absolutely! Simply omit the Parmesan, or substitute with a vegan cheese alternative or nutritional yeast for a similar savory touch.
Can I prepare the salad ahead of time?
You can roast the Brussels sprouts and cook the quinoa a day ahead, then assemble and dress the salad just before serving to keep it fresh and vibrant.
What other veggies work well in this salad?
Roasted sweet potatoes, bell peppers, or even caramelized onions are wonderful additions that bring new layers of flavor and texture to the salad.
How do I add protein to this salad?
Stir in chickpeas, crispy bacon bits, or toasted nuts for an extra protein boost that makes the salad more filling and hearty.
Final Thoughts
I can’t recommend this Warm Quinoa Brussels Sprouts Salad Recipe enough if you want a wholesome dish bursting with texture and flavor that feels both cozy and fresh. Whether you’re whipping it up for a quick weeknight dinner or sharing it at a gathering, it’s sure to impress and satisfy. Give it a try—you might just discover a new favorite you’ll crave again and again!
Print
Warm Quinoa Brussels Sprouts Salad Recipe
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A cozy and nutritious salad featuring warm quinoa and roasted Brussels sprouts, dressed with a simple lemon-Dijon vinaigrette and topped with shaved Parmesan for a deliciously wholesome meal or side dish.
Ingredients
Salad
- 2 cups cooked quinoa
- 1 1/2 cups Brussels sprouts, halved
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/4 cup shaved Parmesan (optional)
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
Instructions
- Roast Brussels sprouts: Preheat the oven to 400°F (200°C). Toss the halved Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Spread them out evenly on a baking sheet and roast for 20–25 minutes until they are tender and slightly caramelized.
- Warm quinoa: While the Brussels sprouts are roasting, warm the cooked quinoa in a saucepan over low heat or in the microwave until heated through.
- Combine salad ingredients: In a large bowl, combine the warm quinoa and roasted Brussels sprouts. Mix gently to distribute the ingredients evenly.
- Prepare dressing: In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, and 1 teaspoon Dijon mustard until emulsified.
- Toss salad: Pour the dressing over the quinoa and Brussels sprouts mixture and toss well to coat everything evenly.
- Add Parmesan and serve: Top the salad with shaved Parmesan cheese if desired. Serve warm as a nutritious main or side salad.
Notes
- Add chickpeas or bacon bits for extra protein.
- For a vegan option, omit the Parmesan or substitute with a vegan cheese alternative.
- Adjust lemon juice and Dijon mustard to taste for a more tangy or mild dressing.
- This salad can also be served at room temperature or chilled for a refreshing variation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
