Quinoa Salad with Shaved Brussels Sprouts
 
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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.
Author:
Recipe Type: Salad
Cuisine: American
Yield: 6 to 8 servings
Ingredients
  • 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
Directions
  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.
Notes
Gluten Free, Parve, Vegan, Vegetarian
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/2012/quinoa-salad-with-shaved-brussels-sprouts/