Quinoa Salad
with Brussels Sprouts
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INGREDIENTS
- 1.5 cups quinoa
- 3 cups Brussels sprouts
- 1 cup cherry tomatoes
- 1 small onion
- 3 cups spinach
- 2 tablespoons tahini
- 3 garlic cloves, peeled
- 1 lemon
- 2 tablespoons olive oil, used in two steps*
- 1 teaspoon salt*
- 3 cups water*
- * not included
- 1/4 teaspoon coriander
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INSTRUCTIONS
Prep: Rinse and dry the produce, rinse the quinoa. Bring quinoa and 3 cups water to a boil in a small pot. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Chop the Brussels sprouts and tomatoes in half. Coat the Brussels sprouts with 1 tablespoon olive oil, toss and line on baking sheet. Roast the Brussels sprouts in oven until crispy and browned, about 20-25 minutes. Peel and dice the onion, mince the garlic. Juice the lemon into a small bowl, add tahini paste, and stir to combine, set aside.
Heat 1 tablespoon olive oil in a sauté pan over medium heat, add onions and garlic, cook for 2 minutes stirring occasionally. Add tomatoes, coriander and 1 teaspoon salt, cooking for another 5 minutes.
When quinoa and Brussels sprouts are ready, add to the pan and stir until well incorporated, about 1 minute. Turn off heat, add spinach and mix until wilted, about 1 minute.
To serve, drizzle tahini-lemon vinaigrette over the salad and enjoy!
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