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Roasted Brussels Sprout and Quinoa Autumn Salad
Amanda Powell
A great way to welcome in the fall season. Simple, healthy, and so darn colorful!
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Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course
dinner
Cuisine
American
Servings
1
salad
Cook Mode
Prevent your screen from going dark
Ingredients
1x
2x
3x
½
cup
50 g uncooked tricolor quinoa (regular quinoa works, too)
1
cup
250 mL low sodium vegetable broth
12
large Brussels sprouts
2
tablespoons
extra virgin olive oil
1 - 2
cloves
garlic
I like mine extra garlicy and use 3 -4
2
tablespoons
chopped red onion
optional
½
teaspoon
dried oregano
2 - 3
oz
shredded chicken
½
cup
60-70 g mixed sunflower seeds, pepitas, dried cranberries, golden raisins, almonds
1
tablespoon
red wine vinegar
optional
salt and pepper to taste.
Instructions
Read more: http://homegrownandhealthy.com/roasted-brussels-sprout-and-quinoa-autumn-salad/
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