Roasted brussels sprouts quinoa salad is an easy, nourishing dish to prepare for the week. It’s packed with fiber, fats and protein, and can be served warm or cold for a simple lunch or dinner.
Quinoa Salad
Quinoa salads are an easy way to pack in fiber and protein during the week. The antioxidant -rich grain is super fluffy and versatile, and tastes delicious mixed in with some roasted veggies and crumbled cheese.
This simple quinoa salad is filled with roasted brussels sprouts, canned chickpeas, red onion and crumbled feta cheese. You can serve it warm or cold, and enjoy it all week long!
The maple dijon vinaigrette is one of my favorite dressings to make for any salad. It’s slightly sweet with a dijon kick, and adds the best flavor to this quinoa salad the longer it sits.
What you’ll need to make roasted brussels sprouts quinoa salad
This recipes is so easy to make, you’ll just need a few simple ingredients:
- Quinoa- I love to cook mine in vegetable broth for added flavor, but water works well too
- Brussels sprouts- I slice them into quarters and roast them with olive oil, balsamic vinegar, and salt & pepper
- Canned chickeas- these add some texture to the salad along with plant-based protein and fiber
- Red onion- for an added kick
- Crumbled feta cheese, or your favorite crumbled cheese
I also love to add some crunchy nuts or seeds like slivered almonds or pumpkin seeds. They add the best texture with an added boost of fat.
I love a good nourishing salad and this quinoa salad always hits the spot. It’s the perfect meal prep to keep in your fridge for an easy lunch during the week!
I can’t wait for you guys to try it. You can tag me on Instagram if you do!
What to serve with your quinoa salad:
Citrus & Herb Salmon
Lemon Pepper Tofu
Honey Za’atar Salmon
Lemon Butter Fish
Roasted Brussels Sprouts Quinoa Salad
Ingredients
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1/2 tsp salt
- 1 can chickpeas, drained and rinsed (15 oz)
- 1/3 red onion, diced
- 3 cups arugula
- 1/2 cup crumbled feta or goat cheese
- 1/3 cup slivered almond or pumpkin seeds
Roasted Brussels Sprouts
- 16 oz brussels sprouts
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt & pepper
Maple Dijon Vinaigrette
- 1/4 cup olive oil
- 1 lemon, juiced
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 tbsp dijon mustard
- 1 clove garlic, crushed
- Salt and pepper
Directions
- Preheat the oven to 400 F
- Trim the ends of the brussels sprouts then slice then into quarters.
- Add them to a large sheet pan and toss them in the 2 tbsp of olive oil, 1 tbsp of balsamic vinegar and salt & pepper
- Roast for 15 minutes, flip them and roast for another 15 minutes
- While they bake, add the quinoa to a pot with the 2 cups of water and salt.
- Cover the pot and bring the water to a boil. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes until all of the water is absorbed. Fluff the quinoa with a fork and adjust the salt if needed
- In a small jar or bowl, combine the dressing ingredients and shake until well combined.
- Once the quinoa and brussels sprouts are ready, add them to a large salad bowl with the arugula, chickpeas, onions, nuts and cheese
- Toss everything together with the dressing and enjoy!
- You can serve this salad warm or cold. Leftovers will stay fresh in the fridge for up to 4 days.
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