Shredded Brussel Sprout and Quinoa Salad
 
Prep time
Total time
 
Author:
Recipe type: Main
Serves: 4-8
Ingredients
  • 2 cups whole brussel sprouts
  • 1 cup cooked quinoa
  • ½ red onion
  • 2 oranges
  • ¼ c dried cranberries
  • sprinkle of pumpkin seeds
  • Dressing: equal parts apple cider vinegar, olive oil, orange juice, drizzle of honey or maple syrup
Instructions
  1. To begin, cook about ½ cup dry quinoa according to package instructions and let it cool. Measure out 1 cup for the recipe.
  2. Using a sharp knife, cut the brussel sprouts into slivers so that they fall apart. You can also use a food processor to shred for you, but I find it goes quickly.
  3. Chop up your red onion as well, and segment your oranges over a bowl to catch the extra juice (also squeeze the extra discarded center of the orange to release more juice).
  4. In a large bowl, throw all your ingredients together, including the dried cranberries and pumpkin seeds.
  5. Using the juice you collected from segmenting your orange, add equal parts apple cider vinegar, olive oil, and a drizzle of honey or maple syrup into a separate bowl and whisk together your dressing.
  6. When you are ready to serve your salad, dress it with your homemade dressing and add a few extra cranberries and pumpkin seeds to the top along with salt and pepper.
Notes
Serves 4 as a meal, 8 as a side salad.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2013/11/14/brussel-sprout-quinoa-salad/