This Roasted Brussels Sprouts and Quinoa Salad is hearty and delicious, and has 11.9g of plant based protein!

I love making a batch of this healthy recipe for brussel sprout salad. I enjoy one serving for dinner, and then package up the leftovers as meal prep lunches or dinners.

I’ve supplied you with meal prep tips so you can do the same. This quinoa salad recipe is just as good cold (if not better!) so you’ll want to store leftovers as meal prep meals in the fridge.

Roasted Brussels Sprouts and Quinoa Salad

• Ingredients in Brussel Sprout Quinoa Salad Recipes
• How to Make Quinoa Brussel Sprouts Salads
• Roasted Brussels Sprouts and Quinoa Salad Recipe
• Nutrition in Recipe for Quinoa Salad

Ingredients in Brussel Sprout Quinoa Salad Recipes

You will want to get a fresh lemon (and not use store-bought lemon juice) as you need both the zest and the juice in this recipe.

So I recommend zesting the lemon before cutting it, it will make the zesting much easier.

Shopping List for Brussels Sprout Salads:

• 12 oz brussels sprouts
• Olive oil spray
• Zest of 1 lemon (you’ll need the juice for the dressing)
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 cup quinoa
• 2 cups water
• ¼ cup dried cranberries
• ½ cup halved pecans
• 4 cups mixes greens

Maple Mustard Dressing:

• Juice of 1 lemon (you’ll need the zest for the brussels sprouts)
• 1 tablespoon olive oil
• 1 teaspoon balsamic vinegar
• 1 teaspoon maple syrup
• ½ teaspoon dijon mustard

How to Make Quinoa Brussel Sprouts Salads

This yummy salad makes a great meal prep recipe as well. Here are some meal prep tips.

Meal Prep Tips:

1. Cook the quinoa and brussels sprouts according to the directions below.
2. Cool both completely, and toss with dressing, pecans and cranberries.
3. Add the greens to 4 meal prep containers.
4. Top the greens with the cooled quinoa and brussel sprout salad.
5. Cover and move to the fridge. Will hold for up to 5 days in the fridge, and is wonderful cold.
6. NOTE: This recipe is not a great freezer meal prep recipe, and I recommend not freezing it.

How to Make Quinoa Salad Recipes:

1. Preheat the oven to 350 degrees.
2. Cut the brussels sprouts in half, and remove the dark outer leaves.
3. As you work, add the prepped brussels sprouts to a 9×13 baking dish.
4. Spray the brussels sprouts with olive oil and add in the lemon zest, salt, pepper. Toss together until all of the brussels sprouts are coated in seasoning.
5. Bake for 15 minutes, mix and bake for an additional 15 minutes.
6. Meanwhile, combine the quinoa and the water in a medium sauce pan. Bring to a simmer, cover and cook on the lowest heat until the water is absorbed.
7. In a small bowl, combine the Maple Mustard Dressing ingredients and mix well. Set aside.
8. When the brussels sprouts and quinoa are done cooking, add both to a large bowl.
9. Top with cranberries, pecans, and the prepared Maple Mustard Dressing. Toss well until everything is well combines with dressing.
10. Add 1 cup of mixed greens to each bowl (4 bowls or 4 meal prep containers) and top each with the Brussels and quinoa salad.
11. Serve hot, or cool the cooked brussels and quinoa, then add to meal prep containers with mixed greens. Will hold for 4-5 days in the fridge.

Roasted Brussels Sprouts and Quinoa Salad Recipe

This healthy recipe is a great meal prep meal (directions above on meal prepping!) Here are some more great meal prep recipes I know you’ll love.

More Great Plant Based Meal Prep Recipes:

• Vegan Stir Fry Meal Prep Recipe
• Stir Fried Tofu and Broccoli
• Vegan Meal Prep Lunches
• Vegan Spring Rolls
• Healthy Vegan Tofu Salad Recipe

Roasted Brussels Sprouts and Quinoa Salad Recipe

Audrey Johns

This Roasted Brussels Sprouts and Quinoa Salad Recipe is healthy and delicious.

And it comes with a Vegan "Honey Mustard" salad dressing that is packed with flavor, but made plant based with maple syrup.

Special Tip: This makes a wonderful meal prep lunch or dinner. Just cool the quinoa and Brussels sprouts completely before adding to the meal prep containers with mixed greens. Then chill in the fridge. Will hold for up to 5 days.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course dinner, lunch

Cuisine American

Servings 4 servings

Calories 395 kcal

Ingredients

  

• 12 oz brussels sprouts
• Olive oil spray
• Zest of 1 lemon (you'll need the juice for the dressing)
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 cup quinoa
• 2 cups water
• ¼ cup dried cranberries
• ½ cup halved pecans
• 4 cups mixes greens

Maple Mustard Dressing:

• Juice of 1 lemon (you'll need the zest for the brussels sprouts)
• 1 tablespoon olive oil
• 1 teaspoon balsamic vinegar
• 1 teaspoon maple syrup
• ½ teaspoon dijon mustard

Instructions

 

• Preheat the oven to 350 degrees.
• Cut the brussels sprouts in half, and remove the dark outer leaves.
• As you work, add the prepped brussels sprouts to a 9×13 baking dish.
• Spray the brussels sprouts with olive oil and add in the lemon zest, salt, pepper. Toss together until all of the brussels sprouts are coated in seasoning.
• Bake for 15 minutes, mix and bake for an additional 15 minutes.
• Meanwhile, combine the quinoa and the water in a medium sauce pan. Bring to a simmer, cover and cook on the lowest heat until the water is absorbed.
• In a small bowl, combine the Maple Mustard Dressing ingredients and mix well. Set aside to marinate.
• When the brussels sprouts and quinoa are done cooking, add both to a large bowl.
• Top with cranberries, pecans, and the prepared Maple Mustard Dressing. Toss well until everything is well combines with dressing.
• Add 1 cup of mixed greens to each bowl (4 bowls or 4 meal prep containers) and top each with the Brussels and quinoa salad.
• Serve hot, or cool the cooked brussels and quinoa, then add to meal prep containers with mixed greens. Will hold for 4-5 days in the fridge.

Keyword brussels sprout salad, meal prep, quinoa salad

Nutrition in Recipe for Quinoa Salad

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