Warm Quinoa Brussels Sprouts Salad

There’s so much good things are going into this salad.

Let’s start with squash. Roasted squash might be one of my favorite things in the fall. It adds nice warm, sweet and soft element to the salad. You’re welcome to use any kind of winter squash: acorn, or delicata, or butternut squash (my favorite). And no need to go crazy with seasoning here. Olive oil, salt and pepper will do perfect.

Red quinoa adds not only awesome texture and nutrition, but also beautiful festive color!Don’t forget to rinse the quinoa well before cooking, or you might end up with sandy quinoa.

And the key is super thinly sliced brussels sprouts!

Warm Quinoa Brussels Sprouts Salad Recipe
Lots of texture and lots of flavor in this festive quinoa brussels sprouts salad.

  • 1 cup cubed winter squash (acorn, butternut, or delicate works great)
  • 1-2 tablespoon olive oil
  • Salt and pepper
  • ½ cup (100gr) red quinoa
  • 12oz (350gr) brussels sprouts
  • 1 (15oz/425gr) can chick peas, drained and rinsed
  • 1/3 cup (45gr) chopped walnuts
  • 1/3 cup (gr) dried cranberries
  • 1 cup honey Dijon dressing
  1. Preheat the oven to 400°F (200°C).
  2. Line a baking sheet with a foil and toss the squash cubes with olive oil, salt and pepper. Roast for 30-40 minutes, or until tender.
  3. Place the quinoa in a small saucepan and rinse a few times. Add 1cup water, ¼ teaspoon of salt. Bring it to a boil over medium high heat. Reduce heat to medium low and simmer for about 15 minutes, or until the water is absorbed and quinoa is tender.
  4. Wash the Brussels sprouts thoroughly. Cut them in half, and then cut out the tough core, as pictures below. Then slice them as thin as you can.
  5. Once the quinoa is cooked, add shaved brussels sprouts, cover and let it sit for 10-15 minutes to soften. 
  6. In a large bowl, combine shaved brussels sprouts, squash, quinoa, chick peas, walnuts and cranberries. Toss with honey Dijon dressing and serve warm.