Nourishing Brussels Sprouts and Quinoa Salad

Brussels sprouts and quinoa salad is a delicious and healthy side dish that can be served warm or cold. The Brussels sprouts are roasted until tender and slightly browned, and the quinoa is cooked until fluffy and tender. Dried cranberries and pecans add sweetness and crunch to the salad, and a simple dressing made with olive oil, lemon juice, and honey ties everything together.

Brussels sprouts and quinoa salad is a dish that I created one night when I was looking for a healthy and filling side dish to serve with dinner. I had some Brussels sprouts and quinoa on hand, and I decided to experiment with a new recipe. I roasted the Brussels sprouts until they were tender and slightly browned, and cooked the quinoa until it was fluffy and tender. I then added dried cranberries and pecans for sweetness and crunch, and a simple dressing made with olive oil, lemon juice, and honey. The result was a delicious and healthy salad that was both satisfying and filling.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• Brussels sprouts
• Quinoa
• Dried cranberries
• Pecans
• Olive oil
• Lemon juice
• Honey
• Salt and pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. Trim and halve Brussels sprouts.
3. In a large bowl, combine Brussels sprouts, quinoa, cranberries, and pecans.
4. Drizzle with olive oil, lemon juice, and honey.
5. Season with salt and pepper.
6. Toss to coat.
7. Spread on a baking sheet and roast for 20-25 minutes, or until Brussels sprouts are tender and browned.
8. Let cool slightly before serving.

Why It Works

• Roasting the Brussels sprouts brings out their natural sweetness and flavor.
• The quinoa adds a hearty and filling element to the salad.
• The dried cranberries and pecans add sweetness and crunch.
• The simple dressing made with olive oil, lemon juice, and honey ties everything together.