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
