Quinoa And Sprouts Salad Food

ROASTED BRUSSELS SPROUTS QUINOA SALAD

Steps:

• Preheat oven to 400℉.
• Combine Brussels sprouts and minced garlic on a sheet pan. Season with salt and pepper and toss with 2 Tbsp. of the olive oil.
• 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.
• While Brussels sprouts are roasting, bring 1 cup of water plus a dash of salt to a boil in a small saucepan. Once water is boiling, add quinoa and stir. Lower heat, cover and continue to cook for 15 minutes or until quinoa is tender and liquid is absorbed. Remove pan from heat and let set for 3-5 minutes covered.
• Next make the vinaigrette by whisking together the remaining olive oil, orange juice, zest, dijon mustard, maple syrup, thyme and a dash of salt & pepper.
• In a serving dish, combine the roasted Brussels sprouts, quinoa, pecans, cranberries and toss with vinaigrette. Top with cheese if desired.

QUINOA, LENTIL SPROUT AND ARUGULA SALAD

Steps:

• Combine all of the salad ingredients in a large bowl.
• Whisk together the lemon juice, vinegar, salt and pepper, mustard and garlic. Whisk in the oil. Toss with the salad, and serve.

BRUSSELS SPROUTS & QUINOA SALAD

Steps:

• In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add shallots; cook and stir 3 minutes. Add garlic; cook 1 minute longer. Remove., In same saucepan, bring 2 cups water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork. Cool., Meanwhile, microwave Brussels sprouts with remaining water, covered, on high until tender, 6-8 minutes, stirring every 2 minutes. Drain. When cool enough to handle, remove leaves from sprouts. Discard cores., Combine cooled quinoa, Brussels sprouts leaves, cranberries, walnuts and parsley. Whisk together lemon juice, salt, pepper and remaining olive oil. Stir in shallots and garlic. Toss with quinoa mixture. Refrigerate, covered, 20 minutes. ,

CHILE-RUBBED CHICKEN BREAST WITH KALE, QUINOA AND BRUSSELS SPROUTS SALAD

Steps:

• Bring 2 cups water to a boil in a small saucepan. Add the quinoa, season with salt and cover. Reduce the heat to a simmer over medium-low, and cook until the quinoa has absorbed the water, about 15 minutes. Remove from the heat.
• Meanwhile, in a small bowl, mix together 2 tablespoons of the olive oil, the chipotle powder, oregano and 1 grated garlic clove. Season the mixture with salt and pepper. Sprinkle the chicken breasts on both sides with salt and pepper and rub the chipotle mixture evenly over the meat.
• Heat 1 tablespoon of the olive oil in a large heavy skillet over medium-high heat. Add the chicken breasts and cook, turning once, until browned and cooked through, about 5 minutes per side. Remove from the heat, cover, and let stand for 5 minutes before slicing.
• In a small bowl, whisk together the lemon juice, Dijon, shallots and remaining grated garlic until combined. While whisking, slowly drizzle in the remaining 1/2 cup olive oil until thick and emulsified. Season the dressing with salt and pepper.
• In a large mixing bowl, toss the cooked quinoa, kale, Brussels sprouts and almonds together until combined. Add the dressing and cheese and toss lightly until coated; season with salt and pepper.
• Divide the mixture among 4 serving plates and top each with a sliced chicken breast. Serve immediately.

BRUSSELS SPROUT QUINOA SALAD RECIPE BY TASTY

Steps:

• Make the dressing: In a medium bowl, whisk together the mustard, maple syrup, tahini, apple cider vinegar, and salt. Starting with a few drops and steadily increasing the stream, slowly drizzle in the oil, whisking continuously, until the dressing is thickened and emulsified.
• Make the salad: Add the shaved Brussels sprouts to a large bowl and season with the salt and pepper. Add 3 tablespoons of the dressing to the Brussels and toss well to coat.
• Add the warm quinoa, craisins, toasted pecans, shaved Parmesan, and 2 additional tablespoons of dressing to the brussels and toss well. Season to taste with salt and pepper
• Top the salad with more shaved Parmesan and serve with the remaining dressing alongside.
• Enjoy!