I am often asked about nutrition and what to look for when choosing foods. The topic of nutrition is SO vast and can actually be quite confusing. One year everyone is eliminating fat, the next year it’s carbohydrates. How do you know who or what to follow? Well, there are a few common traits that most nutrition plans have in common, so let’s start there.
Most plans would tell you to choose whole, unprocessed foods most of the time. If you can pick it, chase it, or grow it, you want it on your plates in spades! Next, choose a good source of heart healthy fat. Think olive oil and avocados here. Healthy fat keeps us satiated and aids in proper brain functioning. Next, choose complex carbohydrates. This means they will have the addition of micronutrients and most importantly fiber. Fibrous foods take time for the body to break down and they don’t spike your blood sugar levels quickly, so there’s not that crash and burn midday slump to have to face. Finally choose a good quality protein (animal or plant) that can help your body build and sustain lean muscle tissue.
Today’s salad has a lot of the aforementioned qualities, which is why I made it for dinner tonight! Fibrous brussels sprouts, plant-based protein quinoa, healthy fat olive oil and nothing processed here. I served this alongside baked chicken (Q likes a little more protein than just quinoa!), and it was fabulous!
Warm Quinoa and Brussel Sprout Salad with Pumpkin Seeds and Cranberries
A fabulous lunch on it's own, or as a side with chicken or fish.
Ingredients
- 10 ounces Shaved brussels sprouts about 2 cups shaved
- 1/2 cup Cooked quinoa follow package instructions
- 1/4 cup dried cranberries
- 1/4 cup salted pumpkin seeds
Dijon Vinaigrette
- 2 tbsp red wine vinegar
- 2 tbsp grainy dijon mustard
- 1 tbsp maple syrup or honey
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
Instructions
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Chop the ends off the brussels sprouts and pulse in a food processor or Ninja (see below what I used) until they are in small pieces. Cook the quinoa according to package directions. I used 1/2 cup tri-colored quinoa to 1 cup of water -cook for 15 minutes. Once quinoa is cooked and still warm, fold in brussels sprouts, cranberries, pumpkin seeds and dressing and stir until the dressing is evenly distributed. Serve warm.
Recipe Notes
