Think you don’t like Brussels Sprouts? Do they bring back bad memories of childhood meals past? Time to change your thinking! Brussels Sprouts are a trend that is worth changing your tune for, and diving into with this super simple simple & Healthy Brussels Sprouts & Couscous Salad.
Smelly. Slimy. Stinky. Yup, those are the things you want to think about when you’re deciding to eat healthier. But who can blame many of us? Growing up the mere mention of Brussels Sprouts (let alone vegetables, for me) would have sent shivers down my spine. I mean, have you ever smelled boiling Brussels Sprouts? Yeah, you know where I’m coming from.
Now full disclosure: I never saw a sprout on our kitchen table when I was growing up. It just wasn’t something we had in rotation come meal time. But as I’ve grown older (wiser??), I’ve got many veggies that make it to my plate regularly. Probably not as many as I should, but I’m working on that.
Enter the often-maligned Brussels Sprout. These little heads of cabbage have been turning the nose up of kids for ages. But these days, it’s hard to go to any restaurant and not see them on the menu in some fashion. While I now love roasted Sprouts, there is a lot more to be done with them. This Brussels Sprout Quinoa Salad is a perfect example.
Using them raw is a great way to explore ways to enjoy this popular veggie. Shaving the raw Sprouts really lets you enjoy the more subtle flavors in this hearty green. Because of its’ shape, it holds onto other ingredients well. It grabs the quinoa like little cups, and plays off the tart cranberries beautifully. Like a little vessel, delivering tasty goodness to your taste buds!
While I am all about highlighting the greens in this salad, don’t forget about the healthy grains with the quinoa, the crunchy almonds, and of course the tart cranberries. However, the star of the show is the Cranberry Poppy Seed Vinaigrette. The tart, tangy dressing coats each of the salad components, and ties it all together in a way that’ll have you reaching for this vinaigrette for many other meals.
Now, I can’t take credit for this recipe, although it’s so freakin’ simple I can hardly call it that. Very few ingredients, not much time involved, and a flavor bomb awaits (and a nutritious one, too!). I made it for a potluck at my husband’s office. So simple, and so delicious, folks will forget that potlucks are generally about loading on the carbs and cheese and desserts on the table and nothing else.
Don’t you agree Brussels Sprouts can find their way onto YOUR table in this easy and pretty Brussels Sprout Quinoa Salad?
- 2 cups quinoa, cooked
- 1 lb. Brussels Sprouts, thinly sliced
- 1 cup dried cranberries
- 1/2 cup almonds, sliced
- 1/2 cup fresh cranberries
- 1 cup extra virgin olive oil
- 4 tbsp apple cider vinegar
- 1 tsp dijon mustard
- salt & pepper to taste
- Slice off the ends of the Brussels Sprouts; discard the ends. Slice each sprout thinly (about 1/4" slices). Place them in a serving dish.
- Follow the cooking instructions on the package of quinoa. Once cooked, allow to cool completely before adding to the sliced sprouts.
- To make the dressing, blend all ingredients in a blender until smooth. Refrigerate until use. (can be made 2 days ahead)
- Add Cranberry Poppyseed Vinaigrette & toss to coat all of the ingredients.
- Allow to sit 15 minutes to allow ingredients to absorb the vinaigrette.
- Top salad with cranberries & almonds. Serve and enjoy!
