Description
A hearty quinoa salad with roasted Brussels sprouts and a spicy Caesar dressing.
Ingredients
Scale
- 1 cup Quinoa (rinsed)
- 1 cup Cooked Lentils (canned or cooked)
- 2 cups Brussels Sprouts (halved)
- 1/2 cup Pickled Red Onions
- 1/2 cup Sun-Dried Tomatoes (chopped)
- 1/4 cup Toasted Sunflower Seeds (optional)
- 1/4 cup Chopped Parsley or Chives
- 1 cup Raw Cashews (soaked)
- 2 cloves Garlic (fresh)
- 1/4 cup Nutritional Yeast
- 2 tbsp Capers
- 1 tbsp Lemon Juice (fresh)
- 1 tbsp Dijon Mustard
- 1 tbsp Vegan Worcestershire Sauce
- 1 tbsp Hot Sauce (to taste)
- 1/2 cup Olive Oil
- 1/4 cup Water (add gradually)
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Sea Salt (to taste)
- 1/2 tsp Ground Black Pepper (to taste)
Instructions
- Preheat your oven to 425°F (220°C) for crispy Brussels sprouts.
- In a medium saucepan, combine quinoa with vegetable stock, bring to a boil, then simmer for about 15 minutes until fluffy.
- Halve Brussels sprouts, toss with olive oil, spices, and roast for 20 minutes until golden brown.
- Blend soaked cashews, garlic, nutritional yeast, capers, lemon juice, olive oil, Dijon mustard, Worcestershire sauce, hot sauce, water, salt, and pepper until smooth to make the dressing.
- In a bowl, mix cooked quinoa, roasted Brussels sprouts, and lentils. Drizzle with spicy Caesar dressing and toss well.
- Top with pickled red onions, sun-dried tomatoes, sunflower seeds, and fresh herbs.
- Serve immediately or chill slightly before serving as a main or side dish.
Notes
- For extra flavor, use vegetable stock to cook the quinoa.
- Adjust the amount of hot sauce according to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg