Description
Roasted sprouts crackle with caramelized edges alongside tender quinoa and chickpeas. Sweet cranberries pop against zesty lemon-balsamic dressing, while fresh parsley and red onion add crunch and aroma in every forkful.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 pound Brussels sprouts trimmed and halved
- 1 (15 ounce) can chickpeas drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup red onion thinly sliced
- 1/4 cup dried cranberries
- 2 tablespoons lemon juice
- 1 tablespoon balsamic vinegar
- 1 clove garlic minced
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse quinoa under cold water then combine with water in a saucepan and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside to cool.
- Toss Brussels sprouts with olive oil, half of the salt, and half of the pepper on a baking sheet. Roast for 20 to 25 minutes until golden and tender, stirring halfway through. Let cool slightly.
- In a small bowl whisk together lemon juice, balsamic vinegar, minced garlic, remaining salt, and remaining pepper to make the dressing.
- In a large bowl combine cooled quinoa, roasted Brussels sprouts, chickpeas, red onion, dried cranberries, and parsley.
- Pour dressing over the salad and toss gently to coat all ingredients evenly.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed before serving.
Notes
- Make the salad ahead and chill for flavors to meld.
- Substitute feta or goat cheese for a creamy texture.
- Add a pinch of smoked paprika for a smoky flavor.
- Store leftovers in an airtight container for up to 3 days.