Quinoa Brussels Warm Salad

This salad is a tangy-hearty Wintertime treat! Bursting with flavor + nutrition it’s a GREAT recipe to try this weekend!Makes 4 servings

Ingredients:

Lemony Garlic Dressing:

• juice of 2 fresh lemons, or limes
• 1 tsp lime zest
• 2 Tbsp extra virgin olive oil
• 1 Tbs raw honey
• 1 fresh garlic clove, minced
• 1/2 red chili, seeded and minced
• sea salt and pepper, to taste
• lemon, or lime wedges and sliced red chili, to garnish

Instructions:

Preheat oven to 400 degrees f. and line a baking sheet with parchment paper.

In a mixing bowl, toss the Brussels sprouts, bell pepper, oil, garlic, salt and pepper.

Transfer to the baking sheet and bake for 20-25 minutes, or until golden brown and tender.

In a pot, combine quinoa and vegetable broth. Bring to a boil and reduce heat to simmer for 12-15 minutes, until quinoa is fluffy.

In a small bowl, whisk together all of the dressing ingredients. Set aside.

In a large serving bowl, combine cooked quinoa, roasted Brussels sprouts and peppers.

Then gently toss with the dressing until well combined.

Garnish, serve and enjoy!

❤Rachel

Quinoa Brussels Warm Salad Recipe

Category Lunch Salads

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 2 fresh cloves garlic, chopped
• 1 Tbsp avocado oil, olive oil
• 1 red bell pepper, chopped 2" pieces
• 1 yellow bell pepper, chopped in 2" pieces
• pinch of sea salt and pepper
• 1 cup uncooked quinoa
• 2 cups low-sodium vegetable broth (or water)

Lemony Garlic Dressing:

• juice of 2 fresh lemons, or limes
• 1 tsp lime zest
• 2 Tbsp extra virgin olive oil
• 1 Tbs raw honey
• 1 fresh garlic clove, minced
• 1/2 red chili, seeded and minced
• sea salt and pepper, to taste
• lemon, or lime wedges and sliced red chili, to garnish

Instructions

1. Preheat oven to 400 degrees f. and line a baking sheet with parchment paper.
2. In a mixing bowl, toss the Brussels sprouts, bell pepper, oil, garlic, salt and pepper.
3. Transfer to the baking sheet and bake for 20-25 minutes, or until golden brown and tender.
4. In a pot, combine quinoa and vegetable broth. Bring to a boil and reduce heat to simmer for 12-15 minutes, until quinoa is fluffy.
5. In a small bowl, whisk together all of the dressing ingredients. Set aside.
6. In a large serving bowl, combine cooked quinoa, roasted Brussels sprouts and peppers.
7. Then gently toss with the dressing until well combined.
8. Garnish, serve and enjoy!

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