Roasted Brussels Sprouts and Quinoa Salad with Lemon Vinaigrette

This roasted Brussels sprouts and quinoa salad with lemon vinaigrette is an easy vegan-friendly meal that is packed with flavor! It’s perfect for lunch or dinner and can be served warm or cold as desired! The preparation time is only 10 minutes while the cooking time is 25 minutes so it’s ready in no time! Plus it’s full of nutritious ingredients like quinoa, Brussels sprouts, olive oil, lemon juice, honey or maple syrup (optional), salt & pepper – making it a healthy option for any day of the week!

Cooking Equipment:

Baking sheet lined with parchment paper; Small bowl; Large bowl; Whisk/spoon/fork for mixing ingredients together

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Roasted Brussels Sprouts, Quinoa, Lemon Vinaigrette, Healthy, Vegan-Friendly

Meal:

Main Course

Cooking Method:

Roasting

Dietary Restrictions:

Vegan

Servings:

Ingredients:

1 cup cooked quinoa

2 cups Brussels sprouts, halved

2 tablespoons olive oil

Salt and pepper to taste

2 tablespoons lemon juice

1 tablespoon honey or maple syrup (optional)

Cooking Instructions:

Preheat oven to 400°F (200°C).

Place the halved Brussels sprouts on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.

Roast for 20-25 minutes until golden brown and tender.

Meanwhile, prepare the quinoa according to package instructions.

In a small bowl, whisk together the lemon juice, honey or maple syrup (if using), and remaining olive oil until combined.

In a large bowl, combine the cooked quinoa and roasted Brussels sprouts. Pour over the lemon vinaigrette and toss to coat evenly. Serve warm or cold as desired.

Nutrition:

Calories – 350 kcal; Fat – 15 g; Carbohydrates – 35 g; Protein – 10 g; Fiber – 8 g

Rating:

Did You Know?

The region of Aquitaine is known for its foie gras and truffles.