My BEST #Recipes >> Roasted Brussels Sprouts Quinoa Salad is tossed in a flavorful, easy-to-make, citrus vinaigrette!

My BEST #Recipes >> Roasted Brussels Sprouts Quinoa Salad is tossed in a flavorful, easy-to-make, citrus vinaigrette! – …mybestrecipe5







My BEST #Recipes >> Roasted Brussels Sprouts Quinoa Salad is tossed in a flavorful, easy-to-make, citrus vinaigrette!


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This food is made from selected ingredients and is still fresh. Many benefits if we consume these foods, one of which makes our bodies become healthier. This food is also suitable for consumption by all ages. We can serve it for breakfast, lunch or dinner. And we can make it ourselves at home. So, try it


Yups, the food this time is really very delicious and perfect guys. Savory, salty, and sweet flavors merge into one, which makes this dish very delicious. Many spices are contained in this dish. Because this is made from natural ingredients, this certainly makes us healthier.


All ages and people can taste this dish. So what are you waiting for? try making this dish lovingly, so that the dishes are made more delicious. Good luck 🙂


You’ll Need:


  1. 1 lb. Brussels sprouts end trimmed and halved
  2. 3 cloves garlic, minced
  3. 4 Tbsp. olive oil (divided)
  4. 1/3 cup pecans
  5. ¼ cup dried cranberries or raisins
  6. ¼ cup shredded or crumbled cheese of choice such as parmesan, feta, etc. (optional – omit for dairy-free or vegan)
  7. ½ cup quinoa (rinsed in a fine mesh strainer) + 1 cup water (we used Tiny Hero Quinoa)
  8. 1 small orange, juiced
  9. ½ Tsp. orange zest (optional)
  10. ½ tsp. dijon mustard
  11. 1 tsp. pure maple syrup
  12. 1 tsp. fresh thyme (or ½ tsp. dried)
  13. Sea salt & pepper



How to Make:


  1. Preheat oven to 400℉.
  2. Combine Brussels sprouts and minced garlic on a sheet pan. Season with salt and pepper and toss with 2 Tbsp. of the olive oil.
  3. Roast in the oven for 15-20 minutes or until Brussels sprouts are tender and golden brown. Toss once or twice during roasting time. To toast the pecans – add the pecans to the Brussels sprouts with 2-4 minutes of roasting time left.
  4. While Brussels sprouts are roasting, bring 1 cup of water plus a dash of salt to a boil in a small saucepan. Once water is boiling, add quinoa and stir. Lower heat, cover and continue to cook for 15 minutes or until quinoa is tender and liquid is absorbed. Remove pan from heat and let sit for 3-5 minutes covered.
  5. Next make the vinaigrette by whisking together the remaining olive oil, orange juice, zest, dijon mustard, maple syrup, thyme and a dash of salt & pepper.
  6. In a serving dish, combine the roasted Brussels sprouts, quinoa, pecans, cranberries and toss with vinaigrette. Top with cheese if desired.



Did you successfully practice the recipe above? if so, share it so that your friends or relatives can also try it. thanks. 🙂


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