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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

  • 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!