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15Dec, 17
Delicious Quinoa Brussels Warm Salad
Clean Food Love

Clean Eating Quinoa Brussels Warm SaladThis salad is a tangy-hearty Wintertime treat! Bursting with flavor + nutrition it’s a GREAT recipe to try this weekend!Quinoa Brussels Warm Salad RecipeMakes 4 servings
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)

Eat Clean Quinoa Brussels Warm Salad
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

Quinoa and Brussels Dressing Recipe

 

 

 

 

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!

Heart emojiRachelHealthy Quinoa Brussels Warm Salad

Quinoa Brussels Warm Salad Recipe

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!
https://cleanfoodcrush.com/quinoa-brussels-warm-salad-clean-eating/

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