Quinoa and Brussels Sprouts Salad is the perfect side for grilled hot dogs, steak, or chicken. It’s flavorful and pairs well with everything. Yum!
Post from 3/29/12, Pictures Updated 10/8/18
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I am going to be one of those people who argue the amazingness that is the brussels sprout. It can be raw in a slaw or cooked and eaten by the bowl full. You can saute it, bake it, or roast it. I don’t remember if I grew up hating them (mom?), but I can tel you now that I love them. I really think that if you hated them growing up you should give them a try again. You rock if you already love Brussels sprouts as much as me.
While the season for Brussels sprouts is from June to January, I get them whenever I can. We eat them all the time. I am addicted to Brussels Sprouts. Lately, I have really been enjoying them roasted or sauteed with a drizzle of extra virgin olive oil and a bit or lemon. I will always order them when I see them on a menu too. There are just so many cool ways that chefs prepare them that I can’t resist trying.
Brussels sprouts don’t take much time to cook properly, but if you get a little too distracted cooking away then you run the risk of developing a bitter taste if you overcook them. Besides overcooking them and tasting bitter, they loose a lot of their nutritional value when boiled and overcooked. Don’t miss out on a great opportunity to have some Vitamins K and C!
I practically ate this Quinoa and Brussels sprouts salad for every meal while it was in our house. It makes such a large batch that it is perfect for a summer BBQ or any kind of party. Don’t want to feed an army? Then, easily halve it and you’ll still have plenty for your family.
I enjoyed it both hot and cold but I really think it is best the next day when all of the flavors have meld together. Another great reason that this is great side dish for a party is that it can be made in advance.
Now, let’s talk about that yummy dressing It is pretty tangy with the lime juice, vinegar and Dijon mustard. But really it is standing up to all that quinoa and the Brussels sprouts so it mellows out.
If you wanted to get a little crazy then I would suggest adding some bacon to this Quinoa and Brussels Sprouts Salad. Start by cooking up a bit of finely chopped bacon, then setting that aside. Next you cook the garlic and brussels sprouts in some bacon drippings. Then add the bacon back into the salad at the end. Just saying… bacon and brussels sprouts rock together, so adding some on this salad would make it extra awesome.
Enjoy this Quinoa and Brussels Sprouts Salad- it is going to take your dinner to the next level!
- 2 cups uncooked quinoa
- 1 1/2 pounds Brussels sprouts
- 1/2 Cup minced red onion
- 2-4 jalapeno peppers, deveined and seeded, minced
- 2 tablespoons of olive oil
- 3 cloves of garlic, minced
- 1 15 oz can of chick peas, drained
- handful of cilantro, chopped
- 1/2 cup of roasted pine nuts, optional
- 1/2 cup of extra virgin olive oil
- 1/2 cup rice vinegar
- 1/4 cup water
- 2 tablespoons Dijon mustard
- juice of 2 limes
- salt and pepper
- Prepare the quinoa according to the directions on the box, set aside.
- Rinse the Brussels sprouts thoroughly and discard discolored outer leaves. Slice the Brussels sprouts thinly.
- In a large skillet, heat the oil over medium heat. Once the oil is hot add in the garlic and saute for 30 seconds, while continuously moving around the skillet. Add the Brussels sprouts to the hot skillet and saute them until they have wilted and there is a nice golden brown color to some of the leaves. Turn off the heat.
- Add the quinoa to the skillet and mix thoroughly. Add the onion, jalapeno, and chick peas and mix to incorporate.
- Prepare the dressing by mixing together all of the ingredients in bowl. Mix until the mustard has been incorporated evenly. Drizzle the dressing over the salad and mix to fully incorporate.
- Lastly, mix the cilantro and roasted pine nuts in.