Description
This roasted brussels sprouts salad has changed my relationship with brussels sprouts forever. It’s a combo of shaved and slightly charred brussels sprouts, crispy golden quinoa, sliced almonds, and pomegranates, tossed in a sweet and zesty fig balsamic vinaigrette.
Ingredients
Scale
Quinoa & Brussels
- 1 cup (200 g) dry quinoa*
- 2 cups (480 g) water
- 1lb (460 g) brussels sprouts, thinly sliced or shaved on a mandolin
- Olive oil and kosher salt
Fig Balsamic Vinaigrette
- 3 tbsp (30 g) extra virgin olive oil
- 3 tbsp (35 g) lemon juice
- 3 tbsp (35 g) fig balsamic vinegar**
- 2 tbsp (25 g) honey or maple syrup
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/8 tsp garlic powder
Other Ingredients
- 1/2 cup (40 g) sliced or chopped almonds
- 1/4 cup (44 g) pomegranate seeds (optional)
Instructions
- Begin by making the quinoa. My method for fluffy is a 1:2 ratio of quinoa to water. For 1 cup of quinoa, use 2 cups of water and a large pinch of salt. Place the pot on the stove, bring it to a boil, then reduce the heat to medium-low, and partially cover the pot. Let the quinoa cook undisturbed for 10-12 minutes or until all the water is absorbed. This next step is key; turn the heat off, fully cover the pot with the lid, and let the quinoa sit for 10 minutes. The “sitting” helps the quinoa steam and cook off any excess water. Alternatively, you can use any leftover quinoa you already have; you’ll need 19 oz or 545 g of cooked quinoa.
- Preheat the oven and prepare your pans. Preheat the oven to 450°F and line two sheet pans with parchment paper (or you can cook directly on the pan).
- Roast the brussels and quinoa. Add the quinoa and brussels to the prepared pans (each on their own pan), drizzle generously with olive oil and kosher salt, and toss. Roughly smooth out the brussels sprouts and quinoa into an even layer. The thinner the layer of quinoa, the faster it’ll get crispy, so use as big a sheet pan as you have. Bake the brussels sprouts for 15-20 minutes, remove, and continue to bake the quinoa for an additional 20-25 minutes until crispy and golden brown. Stir the quinoa 2-3 times throughout to ensure it cooks evenly. The quinoa takes a total of 40-45 minutes to get crispy.
- Make the vinaigrette. While the brussels sprouts and quinoa bake, make the vinaigrette. Add all the ingredients into a jar and whisk together or blend using an immersion blender (you can also use a small-capacity blender). Taste and adjust seasoning as needed.
- Assemble and serve. Add the cooked brussels sprouts, quinoa, almonds, and pomegranate seeds to a large bowl, and drizzle over half the dressing. Toss to mix and adjust the dressing and salt as needed.
Notes
*If you have leftover quinoa, feel free to use that. You’ll need 19 oz or 545 g of cooked quinoa.
**Highly recommend the fig balsamic vinegar from either Lucini or Kosterina.