Shaved Brussels Sprout Meyer Lemon And Quinoa Salad Food

SHAVED BRUSSELS SPROUT SALAD

Steps:

• Whisk together the first 4 ingredients; gradually whisk in oil until blended., Place Brussels sprouts, onion and cherries in a large bowl; toss with dressing. Refrigerate, covered, at least 1 hour. Stir in pecans just before serving.

SHAVED BRUSSELS SPROUT, MEYER LEMON, AND QUINOA SALAD

Steps:

• Place quinoa and 1 1/2 cups water in a small saucepan with a pinch of salt. Bring to a boil, reduce heat to a simmer, and cook, covered, until grains are tender and water has been absorbed, about 16 minutes. Transfer to a bowl; let cool.
• Peel 4 long strips of zest from lemon with a vegetable peeler; thinly slice. Juice lemon into a bowl (you should have 2 tablespoons); whisk in oil in a slow, steady stream.
• Add zest, brussels sprouts, walnuts, scallions, and chile to quinoa. Season with 3/4 teaspoon salt and drizzle with vinaigrette. Stir to combine. Serve immediately, or refrigerate, covered, up to 3 days.

SHAVED BRUSSEL SPROUTS

Steps:

• 1. Cut out the core of the brussel sprouts and shave (very thinly slice) them so that they look like thin ribbons.
• 2. Saute the brussel sprouts in olive oil for 2 to 3 minutes.
• 3. Season with salt and pepper and add the crushed red pepper flakes.
• 4. Add the water and continue to cook for 5 to 8 minutes, until the brussel
• sprouts are tender.
• 5. Mix in the cheese.

SHAVED BRUSSELS SPROUT, MEYER LEMON & QUINOA SALAD

Steps:

• Thoroughly rinse the quinoa in cold water. In a small pot, pour in the quinoa and 1 ½ cups water with a pinch of salt. Bring to a boil, reduce heat to low and simmer. Cook covered until quinoa is tender and the water has been absorbed, about 14-15 minutes. Transfer to a bowl and let cool. Meanwhile, in a dry small sauté pan, toast the walnuts until lightly golden brown, about 1-2 minutes. Coarsely chop and set aside. Using a mandoline or sharp knife, thinly slice the Brussels sprouts.Using a vegetable peeler, peel the lemon in long strips. Then julienne (thinly slice) the lemon strips.Juice the lemon into a bowl and slowly whisk in oil in a steady stream. Whisk in ½- ¾ teaspoon salt and pepper to taste. In a large bowl, pour in the cooled quinoa. Toss in lemon zest, Brussels sprouts, walnuts, scallions and pepper flakes. Drizzle with vinaigrette. Stir to combine. Serve and enjoy!

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!