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:
A surprisingly delicious and nutritious meal you can enjoy as a meatless main course or as a wonderfully balanced side dish.
- 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.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.