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.
Zest of 1 lemon(you'll need the juice for the dressing)
½teaspoonsalt
½teaspoonpepper
1cupquinoa
2cupswater
¼cupdried cranberries
½cuphalved pecans
4cupsmixes greens
Maple Mustard Dressing:
Juice of 1 lemon(you'll need the zest for the brussels sprouts)
1tablespoonolive oil
1teaspoonbalsamic vinegar
1teaspoonmaple syrup
½teaspoondijon 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 9x13 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.