This clean eating roasted brussel sprout quinoa salad is surprisingly delicious!
It doesn’t look like much, but Mini Chef and I plowed through almost the entire dish for dinner the other night! Neither one of us could believe how delicious it was for something so simple. We absolutely devoured it!
- If you can roast veggies, and cook quinoa, you’ll love them paired together!
- You can make the Brussel sprouts in an air fryer if you prefer that over oven roasting. (see link below)
- Just add sautéed garlic and onions and you’ve got yourself one heck of a meatless meal!
- This also makes a wonderful side dish for nearly any main course.
- A green salad (if enjoying this as a main meal)
- Some chicken or pork (if enjoying this as a side dish)
Any way you serve this clean eating roasted brussel sprout quinoa salad, I know you’ll enjoy it. That is, if you love brussel sprouts….
There are so many reasons to love brussel sprouts! If you were forced to eat mushy sprouts as a kid, you’ve been missing out on the properly cooked variety. Here are more reasons to love these little cabbages:
- Low in calories and high in nutrients!
- High in vitamines K, C, B6, potassium, iron, magnesium, thiamine and phosphorus.
- High in antioxidants, particularly kaempferol.
- Tons of fiber.
- May help maintain healthy blood sugar levels.
- May help fight cancer.
- They may help reduce inflammations.
- Contain Omega 3 fatty acids.
As you can see, even if you’ve never been a raving fan, it might be worth it to slip some into your meal from time to time!
YOU MIGHT ALSO ENJOY THIS CLEAN EATING RECIPE:
CLEAN EATING ROASTED BRUSSEL SPROUT QUINOA SALAD RECIPE:
Clean Eating Roasted Brussel Sprout Quinoa Salad
- 1 lb. brussel sprouts - cleaned and trimmed as needed
- 2 tbsp. oil
- 1/4 tsp. salt
- 1 cup dry quinoa (rinsed well)
- 2 cups vegetable broth (no sugar added)
- 1 1/2 cups minced yellow onion (about 2 medium onions)
- 6 medium garlic cloves (minced)
- salt and pepper to taste at serving
- Preheat oven to 475 F.
- Cut the brussel sprouts in half and toss with the oil and salt.
- On a baking sheet, lay the sprouts out so that the cut side is down for each piece. This allows the cut side to caramelize properly.
- Place the brussel sprouts in the oven for about 12-15 minutes, depending on your oven. Note that these can go from roasted to burned pretty quickly. So keep an eye on them.
- While the brussel sprouts roast, combine the quinoa and vegetable broth in a pot and bring to a boil. Then immediately reduce to a simmer and cover with a lid.
- While that cooks, sauté the onions in a skillet with the other half of the oil until translucent. Then quickly toss in the garlic, stir for about a minute or two and remove from heat.
- Allow all items to cool before combining. It's preferable to place them in shallow pans and store in the fridge for about 30 minutes.
- Combine everything together and toss well.
- Serve with salt and pepper to taste.