I’ve discovered that the art of combining quinoa with roasted Brussels sprouts creates an unexpectedly harmonious blend of nutty and caramelized flavors. When I first developed this recipe, I wasn’t sure how the sweet-tart cranberries would play against the earthiness of the roasted vegetables, but the combination proved to be a culinary revelation.
The interplay of textures—fluffy quinoa, crispy-edged sprouts, and chewy dried fruit—transforms what might be considered ordinary ingredients into something quite sophisticated. Let me share how this dish has become my go-to solution for both casual weeknight dinners and elegant entertaining.
Recipe
Quinoa and Roasted Brussels Sprouts Salad brings together nutty grains and caramelized vegetables in a harmonious blend of flavors and textures. This wholesome vegan dish delivers complete plant-based protein from quinoa while Brussels sprouts provide essential nutrients and a satisfying crunch.
The combination of sweet dried cranberries, tangy balsamic vinegar, and fresh lemon juice creates a bright, well-balanced dressing that ties all components together. Topped with toasted pumpkin seeds and fresh parsley, this salad works perfectly as a filling main course or nourishing side dish.
- 2 cups quinoa
- 1 pound Brussels sprouts
- 1 cup dried cranberries
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 lemon, juiced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/3 cup pumpkin seeds
Rinse quinoa thoroughly and cook in water according to package instructions. While quinoa cooks, trim Brussels sprouts and cut them in half. Toss sprouts with 2 tablespoons olive oil, salt, and pepper, then spread on a baking sheet and roast at 400°F for 20-25 minutes until golden brown.
In a large bowl, whisk together remaining olive oil, balsamic vinegar, lemon juice, and minced garlic. Add the cooked quinoa and roasted Brussels sprouts to the bowl, then mix in dried cranberries, chopped parsley, and pumpkin seeds. Toss everything together until well combined.
For optimal flavor, let the salad rest at room temperature for 15-20 minutes before serving. The dish can be made ahead and stored in the refrigerator for up to three days. When serving cold, allow the salad to come to room temperature and taste for seasoning adjustments, as cold temperatures can diminish flavors.
Toast the pumpkin seeds lightly in a dry pan before adding them to enhance their nutty flavor and crunch.
Step-By-Step Cooking Instructions
You’ll begin by cooking the quinoa in water until it’s light and fluffy, while simultaneously trimming and halving your Brussels sprouts for roasting at 400°F until they achieve a golden-brown exterior.
Next, you’ll whisk together the balsamic vinegar, lemon juice, olive oil, and minced garlic to create a vibrant dressing that will tie all the elements together.
Finally, you’ll combine the cooled quinoa, roasted sprouts, cranberries, herbs, and pumpkin seeds in a large bowl, gently tossing everything with the prepared dressing until evenly distributed.
Step 1. Cook Quinoa Until Fluffy
Begin by rinsing 2 cups of quinoa thoroughly in a fine-mesh strainer until the water runs clear, removing the natural coating called saponin that can create a bitter taste.
Transfer the rinsed quinoa to a medium saucepan and add 4 cups of water and a teaspoon of salt.
Bring the mixture to a rolling boil over high heat, then reduce to low and cover with a tight-fitting lid.
Let the quinoa simmer for 15-20 minutes until the liquid is absorbed and tiny spirals (the germ) separate from the seeds.
You’ll notice small holes appearing on the surface as it cooks.
Remove from heat and let it rest, covered, for 5 minutes.
Fluff gently with a fork, ensuring each grain is separate and light.
Step 2. Trim and Halve Sprouts
Start with fresh, vibrant Brussels sprouts, selecting ones that feel firm and compact with tightly wrapped leaves.
Begin the trimming process by cutting off the tough stem end at the base of each sprout, removing any yellow or damaged outer leaves as you go.
To halve the sprouts, place each one on your cutting board with the cut stem end facing down.
Using a sharp chef’s knife, slice vertically through the center of each sprout from top to bottom, creating two equal halves.
You’ll want to maintain an even size among all pieces to ensure consistent roasting. As you work, place the halved sprouts in a large bowl, where you’ll later toss them with olive oil and seasonings before roasting.
Don’t wash the sprouts until just before you’re ready to cook them.
Step 3. Roast Sprouts Until Golden
The golden-brown transformation of Brussels sprouts begins with preheating your oven to 400°F (200°C).
Spread your trimmed and halved sprouts across a large baking sheet, ensuring they’re in a single layer with cut sides facing down. You’ll want to give them enough space to roast properly without steaming each other.
Drizzle the sprouts with olive oil, then sprinkle with salt and pepper. Give them a gentle toss to ensure they’re evenly coated.
Slide the baking sheet into your preheated oven and let them roast for 20-25 minutes. You’ll know they’re done when the outer leaves have crisped to a deep golden brown and the centers are tender when pierced with a fork.
Don’t rush this process – proper caramelization brings out their natural sweetness.
Step 4. Mix Dressing Ingredients Together
Whisking together your homemade dressing elevates this quinoa and Brussels sprouts salad from simple to sublime. In a medium bowl, combine two tablespoons of balsamic vinegar with the fresh-squeezed juice of one lemon, creating a bright, acidic base.
Add your minced garlic cloves, which will infuse the dressing with aromatic depth.
While whisking continuously, slowly drizzle in the remaining olive oil until the mixture emulsifies and takes on a silky consistency. The steady whisking helps the oil and vinegar combine properly, rather than separating.
Season your dressing with a pinch of salt and freshly ground black pepper, tasting as you go to achieve the perfect balance. You’ll know it’s ready when the flavors are harmonious and the texture is smooth and well-integrated.
Step 5. Combine All Ingredients Together
Once your dressing has reached the perfect consistency, gather your prepared ingredients in a large serving bowl to begin the final assembly.
Add your warm quinoa and roasted Brussels sprouts first, then drizzle half of the dressing over them, gently tossing to coat.
Next, fold in the dried cranberries, allowing their natural sweetness to distribute evenly throughout the mixture.
Sprinkle the fresh parsley and toasted pumpkin seeds over the salad, then pour the remaining dressing across the top.
Using two large spoons, carefully fold all ingredients together until they’re well incorporated but not overmixed.
You’ll want to maintain the individual textures of each component while ensuring every bite offers a balanced combination of flavors.
Let the salad rest for 15-20 minutes before serving.
Why I Love This Dish
When I first discovered this quinoa and Brussels sprouts combination, I was immediately drawn to its perfect balance of wholesome ingredients and bright flavors.
What I appreciate most is how the nutty quinoa complements the caramelized Brussels sprouts, while the cranberries add bursts of sweetness that brighten each bite.
I’m particularly fond of how this dish transforms humble ingredients into an elegant meal that’s both nourishing and satisfying.
As someone who values versatility in cooking, I love that it works beautifully as either a main course or side dish, and tastes delicious warm or chilled.
The fact that it can be prepared ahead makes it my go-to choice for both busy weeknights and casual entertaining.
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