Roasted Brussels Sprouts and Quinoa Salad

A simple and flavorful salad that's perfect for a weeknight meal. Roasted Brussels sprouts get a boost of flavor from a tangy lemon-tahini dressing, while quinoa provides a hearty base. This salad is easy to make and can be tailored to your own taste preferences.

Brussels sprouts have a long history, dating back to the 13th century. They were originally grown in Belgium, and their name comes from the French word "brusselle," which means "little sprout." Brussels sprouts were a popular vegetable in Europe for centuries, but they didn't become popular in the United States until the 19th century. Today, Brussels sprouts are a common sight on dinner tables around the world. They're a good source of vitamins and minerals, and they're also low in calories. This roasted Brussels sprouts and quinoa salad is a delicious and healthy way to enjoy this versatile vegetable.

Prep time: 15 | Cook time: 35 | Serves: 4

Ingredients

• Brussels sprouts
• Quinoa
• Olive oil
• Lemon
• Tahini
• Garlic
• Salt
• Pepper

Instructions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Trim and halve Brussels sprouts.
3. Toss Brussels sprouts with olive oil, salt, and pepper.
4. Spread Brussels sprouts on a baking sheet and roast for 20-25 minutes, or until tender and browned.
5. While Brussels sprouts are roasting, cook quinoa according to package directions.
6. In a small bowl, whisk together lemon juice, tahini, garlic, salt, and pepper.
7. Combine roasted Brussels sprouts and quinoa in a large bowl.
8. Drizzle with lemon-tahini dressing and toss to coat.

Why It Works

• Roasting the Brussels sprouts brings out their natural sweetness and caramelizes them slightly.
• The lemon-tahini dressing adds a bright and tangy flavor to the salad.
• The quinoa provides a hearty base and adds protein to the salad.
• This salad is easy to make and can be tailored to your own taste preferences.