Warm Quinoa and Brussels Sprout Salad in Honey Mustard Vinaigrette

Warm Quinoa and Brussels Sprout Salad  in Honey Mustard Vinaigrette is loaded with pecans and cranberries. It is a nutrient-packed salad that is high in fiber and antioxidant properties. A perfect addition to a healthy menu!

In order to make this Warm Quinoa and Brussels Sprout Salad  in Honey Mustard Vinaigrette, you will need shredded Brussels sprouts, chopped pecans, chopped cranberries and of course cooked quinoa.

How to perfectly cook Quinoa

1. Rinse!

Rinsing removes saponins – the bitter coating that occurs naturally as quinoa grows to protect it from being eaten by random wildlife. Saponins are considered anti-nutrients, since they have the ability to cause little holes in the lining of our intestine, increasing its permeability and causing the gut’s contents to leak into the body.

2. Use the ratio of 1 cup quinoa to 2 cups liquid

I use water seasoned with ¼ teaspoon of salt, but you can use any kind of broth to give it more flavor. Make sure to use medium saucepan here, because we will be adding shredded Brusssels Sprouts to the same pan to warm them up and it requires some room.

3. Simmer

Simmer until the quinoa is cooked, 15 to 20 minutes. All liquid should be absorbed, and the quinoa will be tender and have sprung a little shoot, which is actually the germ of the kernel. This will indicate it’s done.

4. Fluff

Fluff with a fork to loosen it up, then cover the saucepan and let it sit for 4 minutes.

Shred the Brussels Sprouts

While quinoa is cooking, trim the end off of each Brussels sprout by cutting a dark thin slice off of the root end. In a food processor fitted with the slicing attachment as shown in my picture below, shred the Brussels sprouts.

However, if you don’t like to use food processor due to all the clean up afterwords, or don’t have one, you can cut the sprouts up with a knife as well.

This salad wouldn’t be called warm Quinoa and Brussels Sprout Salad if you didn’t have to warm up the Brussels Sprouts! To do it add shredded Brussels sprouts to the saucepan with hot quinoa (after it’s been fully cooked) and let them warm up for 5-10 minutes right inside the saucepan.

If you like your sprouts really warm, turn the heat on low, add a tablespoon of olive oil and reheat it for 5-10 minutes.

Chop dried cranberries and pecans

Make sure to finely chop dried cranberries and pecans. Not only does it make it easier on your teeth, but smaller pieces create a much more pleasant eating experience.

If you enjoyed making and eating this Warm Quinoa and Brussels Sprout Salad  in Honey Mustard Vinaigrette and love Brussels sprouts, you might also like:

• Dijon Mustard Brussels Sprouts with Apples
• Balsamic Thyme Chicken with Brussels Sprouts and Bacon
• Brussels Sprouts and Bacon Gratin

More healthy salads here:

• Fresh Brussels Sprout Salad with Apples, Cranberries and Pecans
• Pomegranate, Arugula, Spinach and Sweet Grape Salad
• Cranberry, Spinach and Walnut Salad

Print Recipe

4.13 from 24 votes

Warm Quinoa and Brussels Sprout Salad in Honey Mustard Vinaigrette

This delicious Quinoa and Brussels Sprout Salad in Honey Mustard Vinaigrette is a nutrient packed salad that is loaded with dried cranberries and chopped pecans.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Salad

Cuisine: American

Servings: 4

Author: Olya

Ingredients

• 10 oz Brussels sprouts
• ½ cup uncooked quinoa, (I used red quinoa)
• ¼ teaspoon sea salt, (for quinoa)
• ⅓ cup dried cranberries chopped
• ⅓ cup pecans broken into pieces

Honey Mustard Vinaigrette

• 2 tablespoon red wine vinegar
• 2 tablespoon Dijon mustard
• 1 tablespoon honey
• ⅓ cup olive oil, (⅓ cup equals 5-6 tbsp)
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon sea salt

Instructions

• Quinoa Preparation: Rinse quinoa twice in water before cooking. Add 1 cup water, ¼ teaspoon of sea salt and ½ cup quinoa to the medium or large saucepan (you will be adding shredded Brussels sprouts to the same saucepan later on – make sure it’s big enough). Simmer quinoa for 15-20 minutes, until the water is absorbed and quinoa is tender. Cover with lid. While quinoa is boiling prepare the Brussels sprouts.
  
• Brussels Sprout Preparation: Cut off the ends of the sprouts and any browning outer leaves. Shred them in a food processor using the slicing blade or slice them as thinly as possible using a sharp knife. Add shredded Brussels Sprouts to the saucepan with quinoa, cover with lid and let it warm up in the pan with hot quinoa. If desired add 1 tablespoon olive oil and turn the heat on low.
  
• Honey Mustard Vinaigrette: In a small bowl, first combine the vinegar and mustard, season with salt and pepper and add garlic and onion powder. Now whisk in honey. Then slowly drizzle in the olive oil while whisking the ingredients together. Continue whisking until well incorporated, about 1 minute. The mixture should look thick and creamy, with oil completely mixed in.
• Putting the salad together. Move quinoa and Brussels sprouts to a large bowl. Add  cranberries and pecans to the same bowl and drizzle in the Honey Mustard Vinaigrette from step 3. Mix well and serve.
  

Nutrition Facts

Warm Quinoa and Brussels Sprout Salad in Honey Mustard Vinaigrette

Amount Per Serving

Calories 379 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 3g19%

Sodium 396mg17%

Potassium 439mg13%

Carbohydrates 34g11%

Fiber 5g21%

Sugar 12g13%

Protein 6g12%

Vitamin A 535IU11%

Vitamin C 60.2mg73%

Calcium 50mg5%

Iron 2.4mg13%

* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.