Quinoa Salad
with Brussels Sprouts
Having a busy night? Want to get in and out of the kitchen super fast? This is your recipe. It’s really as easy as quick sautee the veg, add quinoa, tahini, & spices, cook a few more minutes and serve. To make it even better, this is gluten free, nut free, dairy free, and soy free - whether it’s for you or those people in your life you’d love to cook for but have no idea how to deal with their allergies, this is the dish to make!
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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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