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!
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 1/4 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 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 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.
Use at least half a pound, and up to 12 oz of Brussels Sprouts. If you don’t like to use food processor due to all the clean up afterwords, you can shred them with a knife as well.
To warm up the Brussels Sprouts.
Add them to the saucepan with hot quinoa (after it’s cooked) and let them warm up for 5-10 minutes. 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.
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.
- 10 oz Brussels sprouts
- 1/2 cup uncooked quinoa (I used red quinoa)
- 1/4 tsp sea salt (for quinoa)
- 1/3 cup dried cranberries chopped
- 1/3 cup pecans broken into pieces
- 2 tbsp red wine vinegar
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 1/3 cup olive oil 5-6 tbsp
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp sea salt
Quinoa Preparation: Rinse quinoa twice in water before cooking. Add 1 cup water, ¼ teaspoon of sea salt and 1/2 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.