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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.
Prep Time 20 minutes
Cook Time 15 minutes
Servings 4
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.