Brussel sprouts have been making a come back in our household (I know, exciting stuff over here 😉 ). They are one of our favorites and I am not sure why they went absent for a while, but I am happy they’re back! They used to get a bad rap for tasting like feet and having a soggy texture. But then someone (a genius) figured out that they are super delicious if you season and roast or pan fry them! Now, it seems, they are everywhere, especially in more upscale restaurants as a fancy side dish. I can’t pass them up when I see them on a menu. They are tofu-est in the way they absorb whatever you season them in and they often come with a side of decadent dipping sauce 🙂
I wanted to make a dish where brussel sprouts were the main component, but that also had other textures and flavors going on. The red quinoa gives it a nutty flavor, the chick peas a dry texture, the dried cranberries a sweet flavor and the roasted sunflower seeds a nice crunch! This Brussel Sprout & Red Quinoa Salad hit the spot, let’s make it!
Roast brussel sprouts with chick peas, olive oil, lemon juice and cumin. Let cool.
Add red quinoa, dried cranberries and roasted sunflower seeds. Whisk up a lemon-honey vinaigrette and pour over salad! Toss and enjoy!
I served it along side a beet salad and topped it with a poached egg.
- 1 lb. brussel sprouts, chopped
- 1 can (15.5oz) chick peas
- 2 tbs olive oil
- 2 tsp cumin
- juice of 1/2 lemon
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 cups red quinoa, cooked and cooled
- 1/2 cup dried cranberries
- 1/4 cup roasted sunflower seeds
- Zest of 1 lemon
- Juice of 2 lemons
- 1/4 cup olive oil
- 1/3 cup red wine vinegar
- 1 tbs raw honey
- sea salt and black pepper to taste
- Pre-heat over to 375 degrees
- Toss brussel sprouts and chick peas with olive oil, cumin, lemon juice, sea salt and black pepper
- Spread evenly onto baking sheet
- Bake 20-25 minutes
- Let cool
- In a large bowl, add red quinoa, dried cranberries and sunflower seeds to brussel sprouts and chick peas
- In a small bowl, whisk together lemon zest, juice of 2 lemons, 1/4 cup olive oil, red wine vinegar and raw honey until honey is dissolved
- Pour vinaigrette over salad
- If you have time cover and refrigerate 1-3 hours before serving.
Have a great weekend!