Brussels sprouts…the food kids hate and adults love! When served raw, they definitely do have that bitter taste (likely why we all detested them in our adolescence), but brussels in all forms are have recently turned into a trendy food, and I’m 100% okay with that. Here’s hoping they stick around on all menus for the coming years :)
This brussels sprouts quinoa salad does have raw brussels, but they’re balanced out by all the other ingredients, like the almonds, balsamic, and arugula. Disclaimer being that it’s basically a detox salad with the only “bad” thing being the dried cranberries, so you won’t get the indulgent restaurant salads doused in bacon + a creamy dressing. BUT, it’s seriously the perfect thing to whip up as a both a side and a main dish, depending on how healthy you’re being. I subbed out the pecorino romano cheese for gorgonzola a couple of weeks ago, and am going to add a hard boiled egg to this batch in a few days to change it up a little (#NoBoringDeskLunch). I served it like this sans quinoa + red onions on Saturday night when we had a couple of friends over to grill, and it was the perfect side to our burgers and dessert bars.
Brussels Sprouts Quinoa Salad
Makes two large servings
– 3/4 cup shaved brussels sprouts (I buy them pre-shaved at Trader Joes, but you can easily do them yourself at home)
– 3/4 cup arugula
– 3/4 cup cooked quinoa
– 1/4 cup finely chopped red onion
– 1/4 cup dried cranberries
– 1/4 cup sliced almonds
– 3 heaping tablespoons grated pecorino romano cheese
– olive oil + balsamic (as dressing)
Mix all ingredients together and drizzle with olive oil + balsamic, immediately before serving.