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Quinoa and Brussels Sprouts Salad
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins

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!

Course: Side Dish
Cuisine: American
Keyword: brussels sprouts, quinoa
Servings: 12 people
  • 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
  1. Prepare the quinoa according to the directions on the box, set aside.
  2. Rinse the Brussels sprouts thoroughly and discard discolored outer leaves. Slice the Brussels sprouts thinly.
  3. 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.
  4. Add the quinoa to the skillet and mix thoroughly. Add the onion, jalapeno, and chick peas and mix to incorporate.
  5. 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.

  6. Lastly, mix the cilantro and roasted pine nuts in.