Salade De Choux De Bruxelles Et Quinoa (brussels Sprouts And Quinoa Salad)
This Salade de Choux de Bruxelles et Quinoa (Brussels Sprouts and Quinoa Salad) is a delightful dish from Belgian cuisine that combines the earthy flavors of Brussels sprouts with the nutty taste of quinoa. It's a perfect side dish or light meal for any occasion.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts
- 2 tablespoons balsamic vinegar
Instructions
- In a medium saucepan, bring the water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit for 5 minutes. Fluff with a fork.
- While the quinoa is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the Brussels sprouts, season with salt and pepper, and cook for 8-10 minutes or until they are tender and lightly browned.
- In a small bowl, whisk together the remaining olive oil and balsamic vinegar to make the dressing.
- In a large bowl, combine the cooked quinoa, sautéed Brussels sprouts, dried cranberries, and chopped walnuts. Drizzle the dressing over the salad and toss to combine.
- Season with additional salt and pepper if needed. Serve the salad at room temperature or chilled.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 10g
- Carbohydrates
- 35g
- Fat
- 8g
Supplies
Medium saucepan Skillet Large bowl Small bowl
Tools
Fork Whisk
Serving suggestions
Serve the Salade de Choux de Bruxelles et Quinoa as a side dish with roasted chicken or grilled fish. It also makes a great addition to a buffet-style spread for a party or potluck.
Tips & tricks
For added flavor, you can sprinkle some crumbled feta cheese on top of the salad before serving.
Cost
$10