| Prep: 30 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 312 | 19g | 2g | 32g |
| sugars | fibre | protein | salt |
| 9g | 5g | 6g | 0.32g |
Why I Love Canadian Maple-Roasted Brussels Sprout and Quinoa Salad with Peach Vinaigrette
Uncovering the Marvels of Maple-Roasted Brussels Sprout and Quinoa Salad with Peach Vinaigrette
One cannot possibly resist the allure of this delectable and wholesome marvel called the Maple-Roasted Brussels Sprout and Quinoa Salad with Peach Vinaigrette. With every bite of this sumptuous Canadian dish, you’re immersed in an explosion of flavors that instantly transport you to the vibrant autumnal landscapes of Canada. A particular mix of slightly sweet and refreshingly tangy, it infuses an intoxicating zest that’s simply hard to forget.
As a food enthusiast who has a soft spot for family traditions, I’ve always believed in the transformative power of cuisine. Ever since my early childhood in Boston, surrounded by the love and warmth of my Irish grandparents, I’ve held a deep reverence for recipes that carry within them stories of love, togetherness, and cultural heritage.
Inspiration and Pairings
Taking inspiration from Canadian chef, Michael Smith, who is renowned for his focus on wholesome, home-cooked meals, I have attempted to create a recipe that exudes the same warmth and simplicity yet retains its gourmet touch. While the original recipe doesn’t traditionally belong to my family’s cookbook, it resonates with the same spirit of infusing love into every culinary creation. This fusion of homeliness and gastronomic sophistication is what makes Maple-Roasted Brussels Sprout and Quinoa Salad with Peach Vinaigrette a joy to prepare and a delight to savor.
If you’re looking for a perfect complimentary dish, try pairing this salad with a lightly grilled salmon or a humble roast chicken. Its naturally robust flavors seem to perfectly enhance the tender flavors of poultry or fish, making it the star of many a dinner table.
Not only does this recipe, with its harmonious balance of wholesome and indulgent ingredients, bring a bit of Canadian flavor to your home, but it also embodies the spirit of sharing and cherishing meals with loved ones. Whether it’s a festive Thanksgiving dinner, a cozy winter evening, or just a regular day when you feel the need to treat yourself and serve something a little extraordinary, this dish never fails to impress.
Indeed, with its soulful combination of comfort and hearty healthiness, the Maple-Roasted Brussels Sprout and Quinoa Salad with Peach Vinaigrette holds a special place in my culinary journey. With each passing day, my connection with this recipe deepens, and I can’t wait to continue sharing it with my dear Laura and our precious little one, for years to come.
What You’ll Need
- 1 pound of Brussels sprouts, halved
- 2 tablespoons of olive oil
- Salt and black pepper, to taste
- 2 tablespoons of maple syrup
- 1 cup of dry quinoa
- 2 cups of water
- 1/2 cup of dried cranberries
- 1/2 cup of chopped pecans
- 1/4 cup of green onions, sliced
- 1 large peach
- 1/4 cup of apple cider vinegar
- 1/2 cup of olive oil
- 2 tablespoons of honey
- 1 garlic clove, minced
- Salt and black pepper, to taste
Method
Step One
Preheat your oven to 400 degrees Fahrenheit. On a baking sheet, arrange the halved Brussels sprouts. Drizzle them with 2 tablespoons of olive oil, sprinkle with salt and pepper exact to your taste and then toss to coat evenly. Roast the Brussels sprouts in your preheated oven for 20 minutes. Remove the sprouts from the oven, drizzle with the maple syrup, then return to the oven for another 10 minutes until they are browned and caramelized.
Step Two
While the Brussels sprouts are roasting, prepare the quinoa. To do this, rinse the dry quinoa under cold water until the water runs clear. Transfer the rinsed quinoa to a pot and add the two cups of water. Bring the water to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15 minutes until all of the water is absorbed and the quinoa is fluffy.
Step Three
To make the peach vinaigrette, peel and pit the peach. Cut the peach into chunks and transfer to a blender or a food processor. Add the apple cider vinegar, half a cup of olive oil, honey, minced garlic, and salt and pepper to taste. Blend until smooth.
Step Four
When the quinoa and Brussels sprouts are done, transfer them to a large salad bowl. Pour over the peach vinaigrette and toss together to evenly distribute the dressing. Add the dried cranberries, chopped pecans, and sliced green onions. Toss again so that all of the ingredients are well mixed.
Step Five
Serve and enjoy the Maple-Roasted Brussels Sprout and Quinoa Salad either warm or cold. The perfect balance of sweet and savory will make this a hit in any season.
