Tuesday, April 19, 2016

Roasted Brussel Sprout and Quinoa Salad

Kathleen made this last week for her lunches.  She liked it, but the vinegar in the dressing was a bit much, she thought.  Next time she would just use hummus plain, as a dressing, she said.
Roasted Brussel Sprout and Quinoa Salad
adapted from http://www.anotherroot.com/


For the Roasted Brussels Sprouts
1 pound brussels sprouts
1/2 onion, thinly sliced and cut in half.
2 tbsp olive oil
½ tsp salt (go easy on this if you use stock in the quinoa)
¼ tsp pepper
1 tsp garlic powder

For the Quinoa
2 cups dry quinoa
2.5 cups beef or chicken stock

For the Salad
1 head romaine lettuce, chopped
1 avocado, peeled and sliced
¼ cup tahini or hummus (we used roasted red pepper hummus)
Up to ¼ cup apple cider vinegar
¼ tsp salt
¼ tsp pepper


BRUSSELS SPROUTS: Preheat your oven to 400 F. Lightly spray a baking sheet with nonstick spray, or line with foil. Prepare the brussels sprouts by trimming off a bit of the root end and peeling off any damaged leaves. Chop in half making sure to chop through the root, keeping two in-tact halves, and place on the baking sheet. Sprinkle sliced onion on the pan, as well. Drizzle with the olive oil, sprinkle with salt, pepper and garlic powder and roast in the oven for about 20 minutes, stirring halfway through -- until they're browned but not burnt.
QUINOA: While the brussels sprouts are roasting, add your quinoa and beef stock to a small saucepan. Cover and bring to a boil, cooking over medium heat until the water is almost gone. Then turn off the heat and let sit for 5 minutes to finish cooking.
SALAD: Mix the tahini or hummus with the apple cider vinegar, salt and pepper. You can add more or less vinegar to make it the consistency you like best. Fill four bowls with the lettuce (Kathleen opted not to use lettuce). Top each with ¼ of the avocado, quinoa, and roasted brussels sprouts. Drizzle with the dressing and serve.

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