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Fall Brussels Sprouts Quinoa Salad

February 13 - 6:30 am

Enjoy the comforting flavors of the season in this Brussels Sprouts Quinoa Salad it’s sweet and salty in a healthy dish that’s great for serving as a side at your dinner. These is vegan & gluten-free, so very healthful and so delicious!

I wished to make a dish which comprised ALL of these seasonal foods. Thus, throw them together with quinoa and call it a salad!

I am pretty sure my romance with quinoa won’t ever end. It is just perfect, is not it? It makes the great protein-packed foundation for mean green Brussels sprouts, tender butternut squash, juicy-pomegranate-seeds, and crispy-pecans! Oh, and the orange-juice dressing gives it a ideal tartness which will have you going back for seconds.

I have been enjoying a bowl of the lunch with a few chickpeas additional for additional nutrition, but I plan on bringing this into our dinner! It is the best side-dish as it utilizes freshingredients and is still a good combination of salty and sweet.

I hope you enjoy and thanks a lot for reading. Want to browse all of my recipe posts? Follow my Pinterest.

If you love this Brussels Sprouts Quinoa Salad as much as I do, make sure to give it a 5-Star review in the comments below!

Try other Delicious Vegan Recipes options:

  • Vegan Rice Paper Bacon
  • Killer Vegan Chili
  • Black Bean Buddha Bowl with Avocado Pesto
  • Roasted Sweet Potato, Pear and Pomegranate Spinach Salad
  • Creamy Coconut Lentil Curry
  • Quinoa Power Bowls with Maple Chipotle Brussels and Smoky Butternut Squash
Print Recipe

Fall Brussels Sprouts Quinoa Salad

Enjoy the comforting flavors of the season in this Brussels Sprouts Quinoa Salad! It’s sweet and salty in a healthy dish that’s great for serving as a side at your dinner. These is vegan & gluten-free, so very healthful and so delicious!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 4
Author: Jessica

Ingredients

  • 1 lb brussels sprouts, halved
  • ⅔ cup dry-quinoa
  • 3 cups butternut squash, cut into ½-inch chunks
  • ½ cup pecans, chopped
  • 1 medium pomegranate, deseeded
  • 2 tbsp balsamic-vinegar
  • 1 small orange, juiced (about ¼ cup)
  • ¼ tsp pepper
  • ½ tsp salt
  • 1 tbsp hemp-seeds (Optional)

Instructions

  • Preheat oven to 375°F. Line a baking-sheet with parchment-paper or grease with cooking-spray.
  • Put brussels-sprouts on a single side of the pan and butternut-squash on the other side, or you may use 2-pans.
  • Bake for 25 minutes, remove brussels-sprouts and set into a large- bowl. Pour squash into the oven and bake about15-20minutes, till tender. Increase to the bowl with brussels-sprouts.
  • While the veggies are baking, then rinse quinoa in a little mesh strainer. Heat a small-saucepan over moderate heat then add quinoa. Cook for a few minutes till lightly toasted.
  • Then add 1 ⅓ cups water, turn heat to high. After boiling, cover and cook for 13-15minutes, till fluffy.
  • In a small-bowl, then add hemp-seeds, balsamic-vinegar, orange-juice, pepper and salt. Whisk to blend.
  • In the large-bowl with the veggies, add pomegranate-seeds, pecans and quinoa. Stir to blend. Pour in the dressing, stir.
  • Serve and Enjoy.

PIN IT FOR LATER!

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Filed Under: Vegan Recipes

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