Warm Quinoa Brussels Sprouts Salad

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I’ve been avoiding the one piece of work I knew I needed to get accomplished over my maternity leave: finding a recipe (or two) to make for a food tasting and demo. I’ve been at a total loss…and without a kitchen, in my defense. Last year, we held a HUGE healthy holidays with diabetes event at work and I made 4 recipes. It was amazing and well-received…and a LOT of work. I knew I had to scale it back this year, but I still wanted it to be delicious and memorable for attendees.

When I do cooking demos and food taste testings, I always like to meet expectations while also pushing people outside their comfort zone. Sometimes, it’s best to push people a bit…

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If my toddler has to try everything and take a “no thank you bite” just to be sure she doesn’t like something…an adult can be expected to do the same. Our pediatrician uses the bite per age methodology. Two years old = two bites, three years old = three bites…and so on. I’m not sure that would be a good approach with adults, but when in groups, adults are usually polite enough to at least give something a shot.

Spoiler alert: I’m making the same crustless pumpkin pie I make for every Thanksgiving and for every holiday cooking event I hold. It’s just too amazing not to share again and again. In other words, if you haven’t made it yet, what the heck are you waiting for? (Thanksgiving is the only correct answer in this instance.)

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I’ve already done stuffing and cauliflower mashed potatoes. I knew I wanted something having to do with fall vegetables and so I came across this gem of a recipe that uses both brussels sprouts AND butternut squash – two vegetables people may or not be comfortable making (or eating).

With the perfect balance of savory, sweet, hearty, and tangy, it’s the perfect Thanksgiving side dish that is carb-controlled, high in fiber, and very filling. On my Thanksgiving plate, it satisfies both the potato and the salad…which only leaves more calories (and carbs) for dessert. Right? Right! Plus, it’s totally delicious.

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Warm Quinoa Brussels Sprouts Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10 servings (1 cup each)
 
Ingredients
Salad:
  • 4 cups butternut squash, cubed
  • 2 Tbsp olive oil
  • ½ tsp salt and black pepper, to taste
  • ⅔ cup dry quinoa
  • 12 oz (~4 cups) brussels sprouts, thinly sliced
  • 1 (15 oz) can no salt added chickpeas, drained and rinsed
  • ½ cup walnuts, chopped
  • ½ cup dried cranberries
Dressing:
  • ⅓ cup honey
  • ⅓ cup olive oil
  • 3 Tbsp rice vinegar
  • 2 Tbsp Dijon mustard
  • 1 Tbsp lemon juice
  • ½ tsp salt and black pepper, to taste
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Line a baking sheet with parchment paper and toss the squash cubes with olive oil, salt and pepper. Roast for 30-35 minutes.
  3. Meanwhile, combine the quinoa and 1⅓ cups water; bring to a boil over medium-high heat. Stir, reduce heat to low and cover. Allow to simmer for about 15 minutes or until liquid is absorbed. Remove from heat.
  4. Place the thinly sliced brussels sprouts in a large bowl and top with the hot cooked quinoa and chickpeas; toss well and allow to sit for 2-3 minutes to softened the brussels. Add the squash and toss again.
  5. Prepare the dressing by combining all ingredients and whisking well.
  6. Pour the dressing over the quinoa-brussels mixture and toss. Add walnuts and cranberries; toss to combine and serve immediately.
Notes
Recipe slightly adapted from Sweet & Savory
Nutrition Information
Serving size: 1 cup Calories: 284 Fat: 14.2 Carbohydrates: 36.7 Sugar: 15.6 Sodium: 383 Fiber: 5.7 Protein: 5.3 Cholesterol: 0
Be well,

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1 Comment

  1. October 26, 2016 / 4:08 pm

    My parakeet loves brussel sprouts and so do I. Super healthy!

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