QUINOA BOWL WITH CRISPY BRUSSELS SPROUTS, EGGPLANT AND TAHINI
There's a lot going on in this satisfying grain bowl, topped with crunchy vegetables, a creamy lemon-tahini dressing and plenty of fresh mint. Feel free to substitute any cooked grain for the quinoa: Brown rice or millet would work just as well as a base for the roasted brussels sprouts with their blackened edges, and the soft, velvety eggplant. If you love tahini dressing, consider doubling it. Any left over will keep for a week in the fridge and can be used as a salad dressing or dip.
Provided by Melissa Clark
Categories dinner, weekday, grains and rice, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 425 degrees.
- Make the tahini dressing: Whisk together lemon juice, garlic and salt in a medium bowl. Let sit for 1 minute, then slowly whisk in oil, a few drops at a time, until emulsified. Whisk in tahini and enough water (by the teaspoon) to make a thin pourable sauce; taste and add more salt and lemon juice if needed. Set aside.
- Prepare the grain bowl: Place the brussels sprouts on a rimmed baking sheet, and the eggplant on another. Toss all vegetables with just enough olive oil and salt to coat. Roast brussels sprouts for 17 to 22 minutes and eggplant for 20 to 30 minutes, until vegetables are browned and tender. Toss vegetables once or twice while roasting.
- While vegetables are in the oven, make the quinoa: In a medium saucepan, place quinoa, 2 cups water and 1/4 teaspoon salt. Bring to a boil, and then lower to a simmer for 15 minutes, until the grains soften and water is absorbed. Transfer to a medium bowl and set aside.
- In a small bowl, whisk together lemon juice, honey or agave, remaining 1/4 teaspoon salt and the red-pepper flakes. As soon as the eggplant is done, toss immediately with the lemon red-pepper mixture to coat. Taste and adjust seasoning, if necessary.
- To serve, place quinoa in four bowls. Divide brussels sprouts, eggplant and tomatoes among the bowls, mounding the vegetables next to one another on top of the quinoa. Generously drizzle tahini dressing over the bowls and garnish with mint and more red-pepper flakes.
SHAVED BRUSSELS SPROUT, MEYER LEMON, AND QUINOA SALAD
Shaved brussels sprouts heat up and sparkle with dried chile and Meyer-lemon juice. Quinoa and walnuts make the salad a super-satisfying lunch.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Place quinoa and 1 1/2 cups water in a small saucepan with a pinch of salt. Bring to a boil, reduce heat to a simmer, and cook, covered, until grains are tender and water has been absorbed, about 16 minutes. Transfer to a bowl; let cool.
- Peel 4 long strips of zest from lemon with a vegetable peeler; thinly slice. Juice lemon into a bowl (you should have 2 tablespoons); whisk in oil in a slow, steady stream.
- Add zest, brussels sprouts, walnuts, scallions, and chile to quinoa. Season with 3/4 teaspoon salt and drizzle with vinaigrette. Stir to combine. Serve immediately, or refrigerate, covered, up to 3 days.
Nutrition Facts : Calories 386 g, Fat 23 g, Fiber 15 g, Protein 10 g, SaturatedFat 2 g, Sodium 236 g
QUINOA AND SPROUTS SALAD
Provided by Food Network Kitchen
Time 45m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Cook 1 cup quinoa as the label directs; fluff with a fork and let cool. Whisk 2 tablespoons whole-grain mustard, 1/4 cup lemon juice and a big pinch each of salt and pepper in a large bowl; whisk in 1/4 cup olive oil. Add the cooled quinoa, 4 ounces radish sprouts, 2 ounces trimmed broccoli sprouts, 3/4 cup chopped radishes, 1/2 cup sliced celery, 1/4 cup salted sunflower seeds and 2 tablespoons each chopped parsley and chives; toss. Season with salt and pepper.
ROASTED BRUSSELS SPROUTS QUINOA SALAD
This Roasted Brussels Sprouts Quinoa Salad is tossed in a flavorful, easy-to-make, citrus vinaigrette! A tasty side-dish that pairs perfectly with grilled pork, chicken or fish. For dairy-free or vegan friendly, simply omit the cheese.
Provided by The Real Food Dietitians
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 400℉.
- Combine Brussels sprouts and minced garlic on a sheet pan. Season with salt and pepper and toss with 2 Tbsp. of the olive oil.
- Roast in the oven for 15-20 minutes or until Brussels sprouts are tender and golden brown. Toss once or twice during roasting time. To toast the pecans - add the pecans to the Brussels sprouts with 2-4 minutes of roasting time left.
- While Brussels sprouts are roasting, bring 1 cup of water plus a dash of salt to a boil in a small saucepan. Once water is boiling, add quinoa and stir. Lower heat, cover and continue to cook for 15 minutes or until quinoa is tender and liquid is absorbed. Remove pan from heat and let set for 3-5 minutes covered.
- Next make the vinaigrette by whisking together the remaining olive oil, orange juice, zest, dijon mustard, maple syrup, thyme and a dash of salt & pepper.
- In a serving dish, combine the roasted Brussels sprouts, quinoa, pecans, cranberries and toss with vinaigrette. Top with cheese if desired.
Nutrition Facts : ServingSize 1/8 of recipe, Calories 190 calories, Sugar 5g, Sodium 150mg, Fat 12g, Carbohydrate 18g, Fiber 3g, Protein 5g
BRUSSELS SPROUT QUINOA SALAD RECIPE BY TASTY
This hearty Brussel Sprout Quinoa Salad makes a great side dish at a dinner party or an easy-to-pack lunch. It's quick to whip up and is packed full of flavor.
Provided by Katie Aubin
Categories Sides
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the dressing: In a medium bowl, whisk together the mustard, maple syrup, tahini, apple cider vinegar, and salt. Starting with a few drops and steadily increasing the stream, slowly drizzle in the oil, whisking continuously, until the dressing is thickened and emulsified.
- Make the salad: Add the shaved Brussels sprouts to a large bowl and season with the salt and pepper. Add 3 tablespoons of the dressing to the Brussels and toss well to coat.
- Add the warm quinoa, craisins, toasted pecans, shaved Parmesan, and 2 additional tablespoons of dressing to the brussels and toss well. Season to taste with salt and pepper
- Top the salad with more shaved Parmesan and serve with the remaining dressing alongside.
- Enjoy!
Nutrition Facts : Calories 643 calories, Carbohydrate 81 grams, Fat 28 grams, Fiber 13 grams, Protein 21 grams, Sugar 15 grams
BRUSSELS SPROUTS & QUINOA SALAD
With Brussels sprouts for the green and cranberries for the red, I make a cheery Christmastime salad. Refreshing and versatile, it works with any kind of nut or dried fruit. -Cameron Stell, Los Angeles, California
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add shallots; cook and stir 3 minutes. Add garlic; cook 1 minute longer. Remove., In same saucepan, bring 2 cups water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork. Cool., Meanwhile, microwave Brussels sprouts with remaining water, covered, on high until tender, 6-8 minutes, stirring every 2 minutes. Drain. When cool enough to handle, remove leaves from sprouts. Discard cores., Combine cooled quinoa, Brussels sprouts leaves, cranberries, walnuts and parsley. Whisk together lemon juice, salt, pepper and remaining olive oil. Stir in shallots and garlic. Toss with quinoa mixture. Refrigerate, covered, 20 minutes. ,
Nutrition Facts : Calories 286 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 206mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges
FALL SALAD WITH QUINOA, BRUSSELS SPROUTS, AND POMEGRANATE
This is a hearty fall salad with bright flavors from pistachios, pomegranate seeds, Dijon mustard, and honey.
Provided by Collette Duck
Categories Salad Grains Quinoa Salad Recipes
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- Melt butter in a small saucepan over medium high heat. Add quinoa and saute until it begins to brown and pop, 1 to 3 minutes. Add broth and cover. Reduce heat to low and simmer until all liquid is absorbed, about 25 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- While quinoa is cooking, place Brussels sprouts on the prepared baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Toss to coat.
- Roast Brussels sprouts in the preheated oven until browned and cooked through, but still firm, 15 to 20 minutes.
- Mix remaining olive oil, vinegar, honey, mustard, garlic, herbes de Provence, salt, and pepper together in a small bowl.
- Combine cooked quinoa, roasted Brussels sprouts, pistachios, and dressing in a large bowl. Add arugula, two-thirds of the pomegranate seeds, and two-thirds of the goat cheese and mix lightly.
- Portion salad into 4 bowls and garnish with remaining pomegranate seeds and goat cheese. Serve each with 1 slice toasted bread.
Nutrition Facts : Calories 764 calories, Carbohydrate 91.4 g, Cholesterol 23.8 mg, Fat 38.3 g, Fiber 11.8 g, Protein 20.8 g, SaturatedFat 9.4 g, Sodium 702.1 mg, Sugar 30.7 g
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- Preheat the oven to 425°. In a large bowl, toss the brussels sprouts with 1 tablespoon of the oil and season with salt and pepper. Spread the brussels sprouts on a rimmed baking sheet and roast for about 25 minutes, stirring once, until tender and charred in spots; let cool completely.
- Meanwhile, in a small saucepan, cover the quinoa with 2 cups of water. Add a large pinch of salt and pepper and bring to a boil. Cover and cook over low heat until the water has been absorbed and the quinoa is tender, about 15 minutes. Spread the quinoa out on a plate and let cool completely.
- In a heatproof bowl, cover the apricots with hot water and let soak until plumped, about 10 minutes. Drain the apricots and cut them into 1/4-inch dice.
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From irenamacri.com
Reviews 1Calories 406 per servingCategory Main
- Preheat the oven to 200 C / 395 F. Line a flat baking sheet with a piece of parchment paper and brush it lightly with olive oil.
- Combine diced sweet with olive oil and a pinch of salt. Spread over the baking tray and pop in the oven for 15 minutes.
- Prepare the quinoa, if using uncooked. Cut the Brussels sprouts and onions and toss with olive oil and salt. Set aside.
- After 15 minutes, remove the tray with the sweet potatoes. Add the -pre-cooked quinoa, dried cranberries, spices, half a teaspoon more of salt, a touch of pepper and another tablespoon of olive oil. Toss through with the sweet potatoes and spread evenly on the tray. Scatter the Brussels sprouts and onions over the top. Put back in the oven for 15-20 minutes.
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- Preheat oven to 375 degrees Fahrenheit. Bring the vegetable broth or water to boil in a heavy-bottomed pot. Add the quinoa, cover, reduce heat to low and simmer for 17 to 20 minutes, or until all of the liquid is absorbed. Cover and set aside.
- Toss the prepared Brussels sprouts with enough olive oil to lightly coat the sprouts on all sides. Arrange in a single layer on a rimmed baking sheet and bake for about 12 to 18 minutes, until they’re starting to caramelize on the edges.
- Reduce the oven heat to 350 degrees. Stir the dried oregano, thyme, salt, pepper, nutmeg and red pepper flakes into the quinoa. Then stir in the cheese until it’s all melted. Stir in the milk until the cheese and milk are evenly incorporated into the quinoa. Discard any burnt single Brussels sprout leaves on the pan, then stir the roasted sprouts into the quinoa. Transfer the mixture to an 8 by 8-inch square baking dish and sprinkle evenly with grated Parmesan.
- Melt the butter in a medium-sized pan over medium heat. Add the garlic and cook just until fragrant, stirring often. Add the bread crumbs and cook for 2 to 3 minutes, until slightly browned and crisp. Sprinkle the bread crumbs over the gratin.
TOASTED QUINOA, CHARRED ONION AND BRUSSELS SPROUT SALAD ...
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5/5 (1)Total Time 1 hr 30 minsServings 6
- In a medium saucepan, combine all of the ingredients with 1 cup of water and bring to a boil. Cover and cook over low heat until the quinoa is tender and all of the water has been absorbed, about 25 minutes. Spread the quinoa out on a baking sheet to cool.
- Heat a large cast-iron skillet. In 2 batches, cook the onions over moderately low heat, turning occasionally, until well charred, 18 to 20 minutes. Chop the onions; reserve 1/3 cup for the dressing. Transfer the remaining onions to a medium bowl.
- In a blender, combine all of the ingredients along with the reserved 1/3 cup of charred onions. Puree until smooth. Strain the dressing into a small bowl.
- In a large bowl, combine all of the ingredients except the salt and garnishes. Add the cooled quinoa, charred onion mix and half of the dressing, season with salt and toss. Transfer the salad to a platter and top with the garnishes. Serve the remaining dressing on the side. make ahead The quinoa, charred onion mix and dressing can be refrigerated separately overnight.
THE BEST SHAVED BRUSSELS SPROUT SALAD - SIMPLY QUINOA
From simplyquinoa.com
5/5 (1)Total Time 15 minsCategory SaladCalories 323 per serving
- Shave the brussels sprouts either using a food processor, mandolin slicer, box grater or knife. I find it easiest and quickest to do this in the food processor. Add these to a large bowl.
- Thinly slice the kale into fine ribbons. I like to roll the kale leaves together width-wise and then slice them from top to bottom. It's quick and easy! Add these to the bowl as well.
- Place the almonds on a baking sheet or dry skillet. Toast them in the toaster oven or saute them until golden brown, about 2 minutes. Add those to the bowl, followed by the hemp hearts.
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5/5 (8)Total Time 1 hrCategory SaladsCalories 244 per serving
- Slice 1 lemon into about 1/2 inch slices and add to mixing bowl. Reserve other lemon for juice for dressing.
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- Preheat oven to 450F (use convection if you have it), line a baking sheet with foil for easier cleanup if desired, add the Brussels sprouts, evenly drizzle with 2 tablespoons olive oil, and evenly season with salt and pepper.
- Roast the sprouts with the cut side down for about 20 minutes (my sprouts were small and only took 15 minutes) or until done. You will know when they're done by the tops on a few sprouts just beginning to char. While the sprouts are roasting, start and cook the quinoa.
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From drewlightful.com
Cuisine AsianCategory SaladServings 2Total Time 25 mins
- Prepare the quinoa according to instructions on the package. When quinoa is done, spread it into a thin layer on a freezer safe plate, and put it in the freezer for about 5 minutes to cool down* (see note). While quinoa is cooking and cooling down, proceed with following steps.
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- Toast the sliced almonds in a toaster oven until lightly brown. Make sure you watch them as they are toasting to make sure they don't burn. Dice the red pepper and either boil an ear of corn or heat up frozen corn.
- Wash the brussel sprouts thoroughly and dry with a paper towel. Peel of the other skin and place the brussel sprouts through the top feed of the food processor. Set the blade to the slicing disc and pulse.
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- Preheat the oven to 400 degrees F. Spray a baking sheet with non-stick cooking spray and set aside.
- Cut the stems off the brussels sprouts, then slice them in half and add them to mixing bowl. (If your brussels sprouts are small enough, just roast them whole) Toss with 1 tablespoon olive oil and season with salt and pepper.
- Transfer the brussels sprouts to the baking sheet and roast in the oven for 15 – 20 minutes, until lightly browned and softened. Flip them over halfway through the cooking process to ensure even cooking.
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- Preheat the oven to 325°. Lay the walnuts on a baking sheet and bake for 8-10 minutes or until fragrant and toasted. Remove from oven and set aside.
- Fill a large saucepan with about 4 cups of water and bring to a boil. Add the quinoa and cook for the recommended time according to the package. Drain the quinoa through a fine mesh sieve and return it to the pot. Cover the pot tightly with the lid and set aside for 10 minutes to steam. Remove the lid and fluff the quinoa with a fork. Let the quinoa cool with the lid off while you prepare the rest of the salad.
- Slice, grate or shred the brussels sprouts according to one of the methods listed above. (your choice depending on your kitchen equipment).
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From rachelcooks.com
Ratings 2Calories 248 per servingCategory Salads
- Combine broth, quinoa, and apricots in a medium saucepan; bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook until tender, about 15 minutes. Spread the quinoa on a rimmed baking sheet to cool completely, about 20 minutes.
- Meanwhile, toast pepitas and sunflower seeds in a medium skillet over medium heat, stirring frequently, for 5 minutes, until golden brown. Immediately transfer to a plate to cool.
- Whisk vinegar, oil, maple syrup, mustard, cardamom, salt and pepper in large bowl. Add the cooled quinoa, Brussels sprouts, carrots, onions, and parsley; stir to combine. Salad can be served immediately or refrigerated for up to one day.
- Just before serving, mix in pepitas and sunflower seeds. If desired, reserve some for garnishing the salad.
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5/5 (3)Total Time 50 minsCategory LunchCalories 256 per serving
- Next, prepare vegetables. Wash Brussels sprouts and pat dry. Then, cut them in half hot dog style and place on baking sheet. Thinly slice a red onion and spread evenly on the baking sheet. Rinse and drain garbanzo beans and add to baking sheet.
- Bake at 400°F for 30-35 minutes or until the Brussels sprouts begin to brown. Make sure to toss halfway.
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- Preheat oven to 375F. Line a baking sheet with parchment paper or grease with cooking spray.
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- Bake for 25 minutes; remove Brussels sprouts and place into a large bowl. Return squash to the oven; bake for 15-20 more minutes, until tender. Add to the bowl with Brussels sprouts
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