Quinoa Brussels Sprouts Beet Salad
Quinoa, Roasted Brussels Sprouts, and beets dressed in a light olive oil and lemon dressing. Great wintertime salad that is perfect for lunch or dinner.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
- 14 ounces fresh brussels sprouts
- 3 medium beets
- 2 medium/large lemons
- 1/2 cup olive oil divided
- 1 cup quinoa uncooked
- 4 ounces fresh greens*
- salt & pepper to taste
Preheat oven to 400 degrees.
Slice bottom off brussels sprouts & cut in half. Place in medium mixing bowl.
Wash beets and cut into bite sized chunks and place in bowl with brussels sprouts.
Slice 1 lemon into about 1/2 inch slices and add to mixing bowl. Reserve other lemon for juice for dressing.
Pour in 2 tbsp. olive oil and salt & pepper to taste. Mix well.
Place on large rimmed baking pan and roast about 35-40 minutes tossing at least once during cooking process.
Meanwhile cook quinoa according to package directions.**
Chop greens and mix with cooked cooled quinoa.
Add 1/4 cup lemon juice and 1/4 cup olive oil + 2 tbsp. to quinoa & greens mixture and combine well.
Top with roasted veggies and toss.
Optional toppings: pumpkin seeds & pomegranate seeds.
*I used a mix of baby kale, bok choy, & spinach(called super spinach).But any kind of hearty greens should work fine.
** I like to soak the quinoa in cold water in bowl prior to cooking about 15 minutes. I used a white quinoa for this recipe but you could use any kind.
This keeps well in the fridge covered for up to five days.