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Kale, Brussels Sprouts & Quinoa Salad


Time: 35 min Servings: 8 servings (as a side) or 4 (as a main)


Ingredients

Quinoa

1 cup uncooked quinoa

2 cups low-sodium vegetable broth or water

12 dried apricots, chopped

1/2 cup pomegranate arils

1/4 cup unsalted almonds, sliced


Lemon Dijon Dressing

2 Tablespoons lemon juice

3 Tablespoons olive oil

1 tsp Dijon mustard

2 tsp maple syrup, honey, or agave

1 garlic clove, minced

1/4 teaspoon salt

1/8 teaspoon pepper


Salad

3 cups shaved brussels sprouts

1 Tablespoon olive oil

1/4 teaspoon salt

1/8 teaspoon pepper

1 bunch curly kale, chopped (about 3 cups)



Directions

  1. Preheat the oven to 400 degrees F.

  2. Add the quinoa and vegetable broth to a small pot, stir, and bring to a low boil.

  3. Once boiling, reduce heat to low and let simmer uncovered for about 15 minutes. Remove from heat. Transfer quinoa to a glass bowl to cool.

  4. Meanwhile, add the brussels sprouts, olive oil, and salt and pepper to a baking sheet. Toss to combine.

  5. Roast for about 5 minutes, tossing halfway or until lightly browned.

  6. Whisk together all ingredients for the dressing.

  7. Add the chopped kale and brussels sprouts to the bowl with quinoa, and toss with the dressing.

  8. Stir in the pomegranates, apricots, and almonds. Enjoy.



Notes:

  • Storage: Refrigerate leftovers in an airtight container for up to 5 days.

  • No apricots: swap for unsweetened cranberries.

  • Nuts: walnuts, pepitas, and hazelnuts also work well.

  • Other variations: Add chicken breast, chickpeas, avocado, or reduced-fat feta.




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