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Red Quinoa Salad with Roasted Squash and Brussels Sprouts

Homemade Roasted Brussel Sprouts

Red Quinoa Salad with Roasted Squash and Brussels Sprouts
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  • CourseMain Dish, Salad
  • CuisineVegan, Vegetarian
Servings Prep Time
4-6 people 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
Servings Prep Time
4-6 people 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
Red Quinoa Salad with Roasted Squash and Brussels Sprouts
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
  • CourseMain Dish, Salad
  • CuisineVegan, Vegetarian
Servings Prep Time
4-6 people 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
Servings Prep Time
4-6 people 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
Ingredients
Salad Ingredients
  • 1 1/2 lbs. butternut squash, peeled, seeded, and cut into 1/2 inch cubes
  • 1 lb. Brussels sprouts, trimmed and cut in half
  • 2 Tbsp. olive oil
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 2 cups red quinoa
  • 1/3 cup pumpkin seeds, roasted
  • 1 bunch Italian parsley, chopped
Dressing Ingredients
  • 1 shallot, finely chopped
  • 2 Tbsp. apple cider vinegar
  • 2 Tbsp. olive oil
  • 1 tsp. Dijon mustard
  • 1 tsp. maple syrup, honey, or agave nectar
Servings: people
Units:
Instructions
  1. Preheat oven to 400˚ F.
  2. Peel squash and remove seeds. Chop squash into ½-inch cubes; set aside.
  3. Wash and trim Brussels sprouts and cut in half. Toss squash and Brussels sprouts with 2 Tbsp. olive oil, then salt and pepper to taste. Spread in a single layer on a baking sheet and roast until tender, about 20 minutes.
  4. Meanwhile, rinse quinoa in a fine-meshed strainer. Place in medium saucepan or rice cooker and add 3 cups water. Cover, bring to a boil and let simmer for 10 minutes. Turn off heat and let quinoa stand covered for another 10 minutes.
  5. To prepare dressing: in a small bowl, stir together shallot and vinegar. Let stand for 10 minutes. Add remaining ingredients and mix well.
  6. Once squash and Brussels sprouts are roasted, quinoa is cooked, and dressing is prepared, combine quinoa and dressing in a large bowl, then add squash, Brussels sprouts, roasted pumpkin seeds, and chopped parsley. Gently stir to combine and serve.
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