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, sautÃ©ed, 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.
- 1Â½ cups uncooked red quinoa
- 1 small sweet potato, cubed
- 1 tablespoon olive oil
- Â¾ pound Brussels sprouts, shredded
- Â¼ cup maple syrup
- Â¼ cup dried cranberries
- Â½ cup blanched almond slivers
- Â½ cup chopped cilantro
- Cook quinoa according to package directions or preference (I like to cook it in 2Â¾ 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.
17 thoughts on “Quinoa Salad with Shaved Brussels Sprouts and a Brussels Sprouts Blog Hop”
I am sorry I don’t have any Brussels sprouts recipes. I will have to change that. Yours looks fabulous!!
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.
Two of my favorite things in one dish! This looks spectacular, Katherine!
Beautiful in every way! Can’t wait to try this gorgeous salad!
Hi Katherine, thanks for hosting, I regret that I have only one Brussels Sprouts recipe to share, but I truly love them. Enjoy your weekend 🙂
As a huge Brussel sprout fan, I couldn’t help but jump into your site to check out your recipe! Beautiful salad, Katherine! Love the orange sweet potatoes peeking from this salad. 🙂
Amazing recipe as usual!
I adore red quinoa and Brussels sprouts so I can’t wait to try this one!
Your salad looks phenomenal, Katherine! Healthy and delicious!!!
what a gorgeous brussel sprouts salad. I have yet to try brussel sprouts, sometimes do see them in supermarket. there is also quite a similar local veggie that looks like brussel sprouts.. hmm
I love Brussels Sprouts. They are, in fact, on the menu tonight!
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 🙂 !
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!
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.
I love roasted brussels sprouts, what a beautiful salad!
Adore brussel sprouts! And adore Quinoa, so this sounds like a combo worth trying. Especially this time of year when it’s all cookies, wine, repeat. YUM!
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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