This Roasted Brussel Sprout Quinoa Salad recipe was originally shared as a guest post, but I have since updated the recipe and now am including it on Simply Quinoa. Enjoy!
The holiday season is all about thankfulness and giving. It’s a time where we reflect on our lives and share special moments with the ones we love. Much of this time of year is spent around the dinner table, surrounded with friends and family, enjoying delicious food and each other’s company.
My holidays are filled with raucous Italian laughter and seriously good eats, sometimes wildly unhealthy, but still utterly delightful. I make a point to bring a healthy dish with me to each holiday gathering, for two reasons.
First, I’m sensitive to gluten, so bringing my own dish with me ensures I will have something safe to eat (especially since my family is Italian which equals gluten central). Second, to put it simply, the holidays are also a time to eat, like a lot. And to me it’s important to stay healthy, so I choose to bring something nutritious for others to enjoy as well.
This brussel sprout quinoa salad is just what your Thanksgiving table needs this year. It’s bright, flavorful, festive and most importantly easy to make. The roasted brussel sprouts give the salad just a hint of smokiness, the toasted walnuts provide that much needed crunch and the teeny pomegranate seeds add just a faint hint of sweetness. Plus, it looks pretty 🙂
- 2 lbs Brussels sprouts
- 3 cups cooked quinoa, cooled
- 1 ½ cups toasted walnuts
- Seeds from one large pomegranate
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt & pepper to taste
- Crushed red pepper flakes (optional, for a little heat)
- Preheat the oven to 400 degrees F. Spray a baking sheet with non-stick cooking spray and set aside.
- Cut the stems off the brussel sprouts, then slice them in half and add them to mixing bowl. Toss with 1 tablespoon olive oil and season with salt and pepper.
- Transfer the brussel sprouts to the baking sheet and roast in the oven for 15 – 20 minutes, until lightly browned and softened. Flip them over halfway through the cooking process to ensure even cooking.
- Add roasted brussel sprouts back to the mixing bowl followed by the quinoa, walnuts and pomegranate seeds. Drizzle with remaining olive oil and lemon juice and toss gently until the salad is fully combined. Season with more salt and pepper, and add the crushed red pepper flakes if using.
- Either serve the salad warm or let it completely cool.
Coming soon! Baking with Quinoa Featuring 25 mouthwatering recipes – all free from gluten, dairy & refined sugar – Baking with Quinoa will show you just how easy it is to make healthy & nutritious baked goods.