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Description
This sweet and savory quinoa salad only requires a handful of ingredients, and is loaded with Brussels, dried cranberries, and topped with a zesty dijon-citrus dressing.
Ingredients
US|METRIC
4 SERVINGS
- 1 cup white quinoa
- 1/2 cup dried cranberries
- 3 cups brussels sprouts
- 1/4 cup red onion
- 4 tsp. dijon
- 2 lemon (juiced)
- 2 Tbsp. extra-virgin olive oil
- 2 tsp. honey
- pepper
- salt
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Directions
- Cook the quinoa according to the directions on the packet. Add the cranberries to the quinoa during the last few minutes of cooking. Allow the quinoa to cool.
- Preheat the oven to 450F, and line a baking tray with aluminum foil.
- Trim and halve the Brussels sprouts. Spread the Brussels sprouts over the baking tray and bake for 10-15 minutes at 450F until crispy.
- Finely dice the onion, and add the onion, and Brussels sprouts to the quinoa. Mix to combine.
- In a small bowl, mix together the dijon, EVOO, honey, and lemon juice. Pour the dressing over the quinoa, and mix through. Serve cold.
NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories300Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium270mg11% |
| Potassium630mg18% |
| Protein9g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate49g16% |
| Dietary Fiber10g40% |
| Sugars8g |
| Vitamin A10% |
| Vitamin C170% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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