Quinoa Salad with Shaved Brussels Sprouts and a Brussels Sprouts Blog Hop

Quinoa Salad with Shaved Brussels Sprouts

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.

Quinoa Salad with Shaved Brussels Sprouts

5.0 from 5 reviews
Quinoa Salad with Shaved Brussels Sprouts
Prep Time
Cook Time
Total Time
This quinoa salad with Brussels sprouts and sweet potatoes is about as healthy as it gets! Plus it's easy and delicious. It makes a great side or healthful lunch or light supper.
Recipe Type: Salad
Cuisine: American
Yield: 6 to 8 servings
  • 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
  • salt
  1. 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.
  2. Put sweet potato cubes in a small pot and cover with water. Simmer until tender, about 10 minutes. Drain and set aside.
  3. 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.
  4. 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.
Gluten Free, Parve, Vegan, Vegetarian

17 thoughts on “Quinoa Salad with Shaved Brussels Sprouts and a Brussels Sprouts Blog Hop

  1. Stacy

    What a fabulous salad! I have been informed that some folks, called super tasters, shun our beloved sprouts because there is a bitterness that they taste more strongly than the rest of us. I feel so sorry for them.

  2. Eha

    DO love and SHALL try soonest! Wonderfully easy, but what depth of flavour: may I give you full marks even ere I have cooked it 🙂 !

  3. Ann Mah

    I’ve always loved Brussels sprouts, but only recently discovered SHAVED Brussels sprouts — delicious! I love how the quinoa and sweet potato makes this hearty enough for a meal. Yum!

  4. john@kitchenriffs

    I love Brussels sprouts, and I love sweet potatoes! Think this dish is right up my alley? I think yes! Love the combo, and combining these flavors with quinoa is brilliant. I’d be tempted to make this a main course – maybe top each serving with a fried egg to add a bit more protein (not to mention fun color). Good stuff – thanks.

  5. foodwanderings

    I do. I do. Adore brussels sprouts. You know Katherine, I got all sorts of quinoa in my pantry but I haven’t had them in awhile. It’s about time. I also got some brussels sprouts so thank you for the recipe.

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