Brussels Sprouts, Cranberry, Quinoa Salad
Recipe type: Salad
Serves: 6 servings
- SALAD INGREDIENTS:
- 1 pound brussels sprouts, rinsed and ends trimmed, then halved lengthwise and thinly sliced crosswise
- 2 cups cooked quinoa (here is a tutorial/recipe for how to cook quinoa)
- 1 cup dried cranberries
- ⅔ cup chopped pecans, toasted
- orange vinaigrette (see below)
- ORANGE VINAIGRETTE:
- ¼ cup freshly-squeezed orange juice
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- pinch of salt and pepper
- Start by cooking the quinoa according to package instructions.
- Then clean your Brussels sprouts and cut each sprout in half lengthwise and slice thinly across so it’s shredded.
- Toss the quinoa, shredded Brussels sprouts, cranberries, and pecans together.
- Mix up the vinaigrette by combining all 4 ingredients and whisking it well.
- Add the vinaigrette to the salad and toss until it’s well combined. Serve right away and enjoy!
Recipe by Can Cook, Will Travel at https://cancookwilltravel.com/brussels-sprouts-cranberry-quinoa-salad/
3.5.3208