Cranberry quinoa salad with Brussels sprouts – Eat Healthy for Less
Time: 45 mins
Serves: 4-6
Healthy cranberry quinoa salad with brussels sprouts! Filled with crunchy almonds, dried cranberries and warm spices, it’s perfect for make-ahead meals or sides! Vegan & gluten free!
341 Kcal
Ingredients
FOR THE BRUSSELS SPROUTS:
- 680G brussels sprouts, trimmed and halved (quartered if large)
- 2 tablespoons olive oil
- ¼ teaspoon fine sea salt
- ¼ teaspoon pepper
FOR THE QUINOA:
- 2 tablespoons olive oil
- 1 large shallot, minced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cardamom
- 185G uncooked quinoa, rinsed
- 475ml vegetable stock
- 55G raw almonds, chopped
- 60G dried cranberries
- ½ teaspoon fine sea salt
- thinly sliced spring onion, for garnish
Method
FOR THE BRUSSELS SPROUTS:
Preheat the oven to 200C.
Add the Brussels sprouts to a large rimmed baking sheet. Drizzle with the olive oil, then sprinkle with the salt and pepper. Toss to combine and spread in an even layer.
Bake for about 17 to 22 minutes, stirring once halfway through, until tender and starting to brown. Remove from the oven.
FOR THE QUINOA:
Meanwhile, add the olive oil to a medium saucepan set over medium heat. When hot, add in the shallot and cook for about 1 to 2 minutes, until softened. Add in the garlic, cumin, turmeric, cinnamon and cardamom and cook for 30 seconds, stirring frequently, until fragrant.
Stir in the quinoa and stock. Bring the mixture just to a boil, then cover, reduce the heat and let simmer for about 15 minutes, until the broth is absorbed.
Turn off the heat and let sit covered for 5 minutes. Fluff the quinoa with a fork, then add to a large bowl.
To the bowl, add the roasted brussels sprouts, the almonds, cranberries and salt. Mix until well combined.
Taste and season with additional salt / pepper to make the flavours pop. Serve garnished with some sliced spring onion!
