This warm roasted Brussels sprouts and quinoa salad is a satisfying and nutritious option that's easy to prepare.
Roasting the Brussels sprouts brings out their natural sweetness and crunch, while quinoa adds a nutty texture and protein boost.
A zesty lemon vinaigrette brightens the dish, making it a perfect side or light main course.
Why You’ll Love This Recipe
- Roasting Brussels sprouts caramelizes their edges, enhancing flavor and texture.
- Quinoa provides a gluten-free, protein-rich base that pairs well with vegetables.
- The lemon dressing adds acidity and freshness to balance the hearty ingredients.
- Serving the salad warm melds the flavors beautifully and provides comforting texture.
Warm Roasted Brussels Sprouts and Quinoa Salad with Lemon Dressing
This warm roasted Brussels sprouts quinoa salad combines hearty roasted sprouts with nutty quinoa, tossed in a bright lemon vinaigrette for a nourishing dish.
- Prep time
- 15 minutes
- Cook time
- 25 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 pound (450g) Brussels sprouts, trimmed and halved
- 1 cup (170g) quinoa, rinsed
- 2 cups (475ml) water or vegetable broth
- 3 tablespoons olive oil, divided
- 1/4 teaspoon salt, divided
- Freshly ground black pepper, to taste
- Zest and juice of 1 lemon
- 1 teaspoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1/4 cup (10g) chopped fresh parsley
- 1/4 cup (30g) toasted chopped walnuts or pecans (optional)
Instructions
- Roast the Brussels Sprouts Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts with 2 tablespoons olive oil, 1/8 teaspoon salt, and pepper to taste. Spread on a baking sheet in a single layer and roast for 20-25 minutes, stirring halfway, until caramelized and tender.
- Cook the Quinoa While the Brussels sprouts roast, bring 2 cups water or vegetable broth to a boil in a medium saucepan. Add rinsed quinoa and 1/8 teaspoon salt. Reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- Prepare the Lemon Dressing In a small bowl, whisk together the lemon zest, lemon juice, Dijon mustard, honey or maple syrup, remaining 1 tablespoon olive oil, and a pinch of salt and pepper until emulsified.
- Combine and Serve In a large bowl, combine the warm quinoa and roasted Brussels sprouts. Drizzle with the lemon dressing and toss gently to combine. Stir in chopped parsley and toasted nuts if using. Adjust seasoning with extra salt and pepper as needed. Serve warm.
Helpful Tips
- Ensure Brussels sprouts are dry before roasting for better caramelization.
- Use vegetable broth instead of water when cooking quinoa for extra flavor.
- Toast nuts in a dry skillet over medium heat until fragrant, about 3-4 minutes, to enhance their crunch.
- For vegan option, use maple syrup instead of honey.
- Leftovers can be reheated gently in a skillet or microwave and taste great the next day.
Storage and Make-Ahead
Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheat gently before serving to maintain texture and flavor.
Do not freeze the salad as the texture of Brussels sprouts and quinoa may degrade.
Frequently Asked Questions
Can I use frozen Brussels sprouts for this salad?
Yes, you can use frozen Brussels sprouts, but be sure to thaw and pat them dry before roasting to avoid excess moisture.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as it uses quinoa and vegetables without any gluten-containing ingredients.
Can I prepare this salad in advance?
You can roast Brussels sprouts and cook quinoa a day ahead. Combine and dress just before serving to keep the salad fresh and vibrant.
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