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Warm Quinoa and Brussels Sprout Salad with Cranberries and Pecans
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5 from 2 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.
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 379kcal
Author Olya


  • 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

Honey Mustard Vinaigrette

  • 2 tbsp red wine vinegar
  • 2 tbsp Dijon mustard
  • 1 tbsp honey
  • 1/3 cup olive oil (1/3 cup equals 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.


Calories: 379kcal | Carbohydrates: 34g | Protein: 6g | Fat: 25g | Saturated Fat: 3g | Sodium: 396mg | Potassium: 439mg | Fiber: 5g | Sugar: 12g | Vitamin A: 535IU | Vitamin C: 60.2mg | Calcium: 50mg | Iron: 2.4mg