Quinoa Salad with Shaved Brussels Sprouts and a Brussels Sprouts Blog HopPosted on Dec 14, 2012 | 16 comments
Are you as nuts about Brussels sprouts as I am? Though they’re not a vegetable I grew up eating, they’ve thankfully been reclaimed by chefs and home cooks who set out to prove that this once despised brassica is worth reconsidering. The mini cabbages (they’re actually related!) can be roasted and steamed, braised and eaten raw. If overcooked they can become bitter, hence their bad reputation that arose after kids the world over were forced to eat boiled Brussels sprouts. I love them almost every which way, and here they’re shaved, sautéed, and added to a quinoa salad.
I find that Brussels sprouts and sweet potatoes have a natural affinity, and they work magic together in this salad, along with dried cranberries, almond slivers, fresh cilantro, and a touch of maple syrup. It’s the ultimate fall or winter salad, and an excellent anecdote to all the holiday eating I know I’ve been doing. This is one nutrition-packed meal, and it’s both light and filling.
- 1½ cups uncooked red quinoa
- 1 small sweet potato, cubed
- 1 tablespoon olive oil
- ¾ pound Brussels sprouts, shredded
- ¼ cup maple syrup
- ¼ cup dried cranberries
- ½ cup blanched almond slivers
- ½ cup chopped cilantro
- Cook quinoa according to package directions or preference (I like to cook it in 2¾ cups water, simmer for 15 minutes, then let stand, covered for 5). Let cool slightly.
- Put sweet potato cubes in a small pot and cover with water. Simmer until tender, about 10 minutes. Drain and set aside.
- Heat oil in a large pan over medium heat. Add the Brussels sprouts and cook, stirring often, until softened and lightly browned. Remove from the heat.
- In a large bowl, combine the cooked quinoa, sweet potato and Brussels sprouts with maple syrup, dried cranberries, almond slivers, cilantro and salt. Toss well and serve warm, cold or at room temperature.