Fall Brussels Sprouts Quinoa Salad #vegetarian #thanksgiving

Fall Brussels Sprouts Quinoa Salad #vegetarian #thanksgiving

Appreciate the ameliorating kinds of the period in this Fall Brussels Sprouts Quinoa Salad! It's sweet and salty in a sound dish that is extraordinary for filling in as a side at your Thanksgiving supper. Veggie lover and sans gluten!

I'm almost certain my relationship with quinoa will never end. It's simply impeccable, would it say it isn't? It makes the ideal protein-pressed base for mean green Brussels grows, delicate butternut squash, succulent pomegranate seeds, and crunchy walnuts! Goodness, and the squeezed orange dressing gives it an ideal poignancy that will make them return for a considerable length of time… or thirds… simply don't impart it to anybody, k?

I've been getting a charge out of a bowl of this for lunch with certain chickpeas included for additional nourishment, however I likewise plan on carrying this to our Thanksgiving supper! It's the ideal side dish since it utilizes new, fall fixings and is an incredible mix of sweet and salty.

Also Try Our Recipe : Autumn Salad Recipe with Roasted Butternut Squash

Fall Brussels Sprouts Quinoa Salad #vegetarian #thanksgiving

INGREDIENTS

  • 1 pound Brussels sprouts, halved
  • 3 cups butternut squash, cut into 1/2-inch chunks
  • 2/3 cup dry quinoa
  • 1 medium pomegranate, deseeded
  • 1/2 cup pecans, chopped
  • 1 small orange, juiced (about 1/4 cup)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon hemp seeds (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

INSTRUCTIONS

  1. Preheat oven to 375F. Line a baking sheet with parchment paper or grease with cooking spray.
  2. Place Brussels sprouts on one side of the pan and butternut squash on the other side, or you can use two pans.
  3. Bake for 25 minutes; remove Brussels sprouts and place into a large bowl. Return squash to the oven; bake for 15-20 more minutes, until tender. Add to the bowl with Brussels sprouts
  4. While the vegetables are baking, rinse quinoa in a small mesh strainer. Heat a small saucepan over medium heat; add quinoa. Cook for 1-2 minutes until lightly toasted. Add 1 1/3 cups water; turn heat to high. Once boiling, cover and cook for 13-15 minutes, until fluffy.
  5. In a small bowl, add orange juice, balsamic vinegar, hemp seeds, salt, and pepper. Whisk to combine.
  6. In the large bowl with the vegetables, add quinoa, pomegranate seeds, and pecans. Stir to combine. Pour in the dressing; stir.
  7. Serve as a side dish and enjoy!

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