| Prep: 20 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 13g | 2g | 44g |
| sugars | fibre | protein | salt |
| 12g | 6g | 11g | 0.30g |
In my family, there’s deep respect for tradition, for food, and for the way we prepare it. My grandparents’ legacy resides in my Italian-American kitchen today, where I enjoy reinventing their classics. It is with immense pride that I introduce one of my own creations – the Brussels Sprouts and Quinoa Salad. This is more than a recipe – it’s a homage to my family roots, and a promise of a meal that’s satisfying yet healthful.
The inspiration behind Brussels Sprouts and Quinoa Salad
I believe that food, beyond its basic function to nourish, possesses incredible power to tell stories and shape experiences. While my dishes are often variations of classic Italian meals, this salad draws parallels to my health-conscious lifestyle and my love for outdoor hiking. Balancing rich textures with vibrant flavors, this salad is a celebration of fresh produce and whole grains. A closer look at the ingredient list reveals characters that are nutrient-dense and full of life – quinoa, Brussels sprouts, apple, dried cranberries, red onions, walnuts and feta cheese. It’s like a sumptuous feast on a plate.
The health benefits of Brussels Sprouts and Quinoa salad
Using quinoa as a base for this ingredient-heavy salad might seem surprising for a kitchen with an Italian-American lineage. However, this nutritional powerhouse comes loaded with high-quality proteins, fibers, and essential minerals. The humble Brussel sprout is not left behind. This cabbage relative is a dietary rockstar, bringing a hefty helping of vitamins K and C. Not to forget the omega-3 fatty acids that they carry. The apple, dried cranberries, and red onion lend the salad a hint of sharpness and natural sweetness. A touch of walnuts and feta cheese introduces soulful nuttiness and creamy richness to the dish. The dressing, a simple concoction of olive oil, apple cider vinegar, honey, Dijon mustard, and seasoning enhances the individual components, creating a salad that satiates and nourishes.
Fusion Cuisine: The Perfect Pairing
Despite its divergence from my regular recipes, the Brussels Sprouts and Quinoa Salad pairs perfectly with a variety of dishes. It’s an excellent side to a hearty meat dish, like a seared steak or a roast chicken. However, it’s robust enough to stand alone as a main course, particularly for those seeking a vegetarian option. Served chilled or at room temperature, this salad brings a refreshing contrast to warm, comforting Bolognese.
I invite you to try this recipe, share it with family, and create stories of your own. Is it going to be a regular at your weekend brunches or a welcome addition to your holiday feasts? Or perhaps, it’ll become the salad that turned your children into Brussels sprout lovers? No matter how it shapes your mealtime, one thing is for sure – Brussels Sprouts and Quinoa Salad is anything but ordinary.
What You’ll Need
- 1 cup of quinoa
- 2 cups of water
- 1 lb of Brussels sprouts, trimmed and halved
- 2 tablespoons of olive oil
- Salt and black pepper to taste
- 1 large apple, diced
- 1/2 cup dried cranberries
- 1/4 cup chopped red onion
- 1/4 cup chopped walnuts
- 1/4 cup feta cheese, crumbled
- For the dressing:
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- Salt and black pepper to taste
Method
Step One
Start by rinsing the quinoa under cold water. Place it in a saucepan with 2 cups of water. Bring it to a boil, then reduce heat to low, cover and let it simmer for about 15 minutes or until the quinoa has absorbed all the water. Set it aside to cool.
Step Two
Preheat your oven to 400 degrees F (200 degrees C). Toss the Brussels sprouts in 2 tablespoons of olive oil, and season with salt and pepper. Spread them out on a baking sheet and roast for about 20 minutes, until they’re nicely browned and crispy.
Step Three
While the Brussels sprouts are roasting, prepare the other elements of the salad. Dice the apple, and chop the red onion and walnuts. Measure out half a cup of dried cranberries and a quarter cup of crumbled feta cheese.
Step Four
Next, prepare the dressing. In a small bowl, combine 3 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, a tablespoon each of honey and Dijon mustard, and season with salt and pepper. Whisk them together until well mixed.
Step Five
Once the Brussels sprouts are done, combine them with the cooled quinoa, diced apple, chopped onion and walnuts, dried cranberries and feta cheese in a large salad bowl. Toss everything together until well mixed.
Step Six
Drizzle the dressing over the salad and toss again until everything is coated. You can serve the salad immediately or refrigerate it for later. The flavors will meld together the longer it sits.
Step Seven
Enjoy your delicious Brussels sprouts and quinoa salad as a healthy and filling side dish or main course!
