Roasted Brussels Sprouts Quinoa Salad is tossed in a flavorful, easy-to-make, citrus vinaigrette!

Roasted Brussels Sprouts Quinoa Salad is hearty, warm and delicious. It’s a recipe that I created with ingredients I had on hand, which often times is how most of the recipes I share on the blog are created. Living a fair distance from the nearest grocery store encourages me to use my creativity with what I have on hand. As a result it also helps to reduce food waste and food cost. The combination of ingredients in this salad are simple yet flavorful. It’s a side-dish that’s made with roasted Brussels sprouts, toasted pecans, dried cranberries, hearty quinoa (a gluten-free grain) and topped with a little cheese if you wish. This is a salad you’ll want to make again and again and pairs perfectly with grilled pork, chicken or fish.
What is it with Brussels Sprouts? Recipes that we share here on the blog that call for Brussels are always a hit! I’m not complaining because they’re one of my favorite veggie so I have no problem creating and sharing Brussels sprout recipes. AND bonus because they’re an excellent source of Vitamin C & K and also a very good source of fiber, folate & Vitamin A. Additionally Brussels sprouts contain the antioxidant, kaempferol which studies show may reduce cancer growth, reduce inflammation and promote heart health.


  • 1 lb. Brussels sprouts, ends trimmed and halved
  • 3 cloves garlic, minced
  • 4 Tbsp. olive oil (divided)
  • 1/3 cup pecans
  • ¼ cup dried cranberries or raisins
  • ¼ cup shredded or crumbled cheese of choice such as parmesan, feta, etc. (optional – omit for dairy-free or vegan

  • ½ cup quinoa (rinsed in a fine mesh strainer) + 1 cup water (we used Tiny Hero Quinoa)
  • 1 small orange, juiced
  • ½ tsp. orange zest (optional)
  • ½ tps. dijon mustard
  • 1 tsp. pure maple syrup
  • 1 tsp. fresh thyme (or ½ tsp. dried)
  • Sea salt & pepper


  1. Preheat oven to 400℉.
  2. Combine Brussels sprouts and minced garlic on a sheet pan. Season with salt and pepper and toss with 2 Tbsp. of the olive oil.
  3. Roast in the oven for 15-20 minutes or until Brussels sprouts are tender and golden brown. Toss once or twice during roasting time. To toast the pecans – add the pecans to the Brussels sprouts with 2-4 minutes of roasting time left.
  4. ...................................

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