Roasted Brussels Sprouts Quinoa Salad is tossed in a flavorful, easy-to-make, citrus vinaigrette!
A tasty side-dish that pairs perfectly with grilled pork, chicken or fish.
Roasted Brussels Sprouts Quinoa Salad is hearty, warm and delicious. It’s a recipe that I created with ingredients I had on hand, which often times is how most of the recipes I share on the blog are created. Living a fair distance from the nearest grocery store encourages me to use my creativity with what I have on hand. As a result it also helps to reduce food waste and food cost. The combination of ingredients in this salad are simple yet flavorful. It’s a side-dish that’s made with roasted Brussels sprouts, toasted pecans, dried cranberries, hearty quinoa (a gluten-free grain) and topped with a little cheese if you wish. This is a salad you’ll want to make again and again and pairs perfectly with grilled pork, chicken or fish.
If you’re lucky enough to have leftovers, you can enjoy Roasted Brussels Sprouts Quinoa Salad served warm or cold. I like to add the leftovers to a salad the next day.
For the love of Brussels!
What is it with Brussels Sprouts? Recipes that we share here on the blog that call for Brussels are always a hit! I’m not complaining because they’re one of my favorite veggie so I have no problem creating and sharing Brussels sprout recipes. AND bonus because they’re an excellent source of Vitamin C & K and also a very good source of fiber, folate & Vitamin A. Additionally Brussels sprouts contain the antioxidant, kaempferol which studies show may reduce cancer growth, reduce inflammation and promote heart health.
Try our other popular Brussels Sprouts recipes: Shredded Brussels Sprouts Salad, Roasted Brussels Sprouts with Garlic Bacon Aioli, Bacon Roasted Brussels Sprouts, and Brussels Sprouts Sweet Potato Sausage Hash.A tasty & warm Roasted Brussels Sprouts Quinoa Salad tossed in a Citrus Vinaigrette! Click To Tweet
Tossed in our go-to Citrus Vinaigrette.
Citrus Vinaigrette is made with just a few ingredients. It can be used both as a dressing or marinade for meat. I love the addition of fresh thyme combined with the flavors of orange and garlic. Feel free to double or triple the vinaigrette in this recipe so that you have extra to add to salads or use as a marinade for pork or chicken. Store the vinaigrette in a mason jar for up to 2 weeks.
Make this Roasted Brussels Sprouts Quinoa Salad dairy-free and vegan friendly by omitting the cheese.
- 1 lb. Brussels sprouts, ends trimmed and halved
- 3 cloves garlic, minced
- 4 Tbsp. olive oil (divided)
- ⅓ cup pecans
- ¼ cup dried cranberries or raisins
- ¼ cup shredded or crumbled cheese of choice such as parmesan, feta, etc. (optional - omit for dairy-free or vegan)
- ½ cup quinoa (rinsed in a fine mesh strainer) + 1 cup water
- 1 small orange, juiced
- ½ tsp. orange zest (optional)
- ½ tps. dijon mustard
- 1 tsp. pure maple syrup
- 1 tsp. fresh thyme (or ½ tsp. dried)
- Sea salt & pepper
- Preheat oven to 400℉.
- Combine Brussels sprouts and minced garlic on a sheet pan. Season with salt and pepper and toss with 2 Tbsp. of the olive oil.
- Roast in the oven for 15-20 minutes or until Brussels sprouts are tender and golden brown. Toss once or twice during roasting time. To toast the pecans - add the pecans to the Brussels sprouts with 2-4 minutes of roasting time left.
- While Brussels sprouts are roasting, bring 1 cup of water plus a dash of salt to a boil in a small saucepan. Once water is boiling, add quinoa and stir. Lower heat, cover and continue to cook for 15 minutes or until quinoa is tender and liquid is absorbed. Remove pan from heat and let set for 3-5 minutes covered.
- Next make the vinaigrette by whisking together the remaining olive oil, orange juice, zest, dijon mustard, maple syrup, thyme and a dash of salt & pepper.
- In a serving dish, combine the roasted Brussels sprouts, quinoa, pecans, cranberries and toss with vinaigrette. Top with cheese if desired.
Are you a fan of Brussels? If so, I’d love to hear what your favorite way is to prepare them!
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