Quinoa Salad with Brussel Sprouts, Cranberry and Pomegranate
Prep time
Total time
Quick vegan and gluten-free Winter Quinoa salad, loaded with seasonal flavour- An easy, healthy side dish that you’ll want to make over and over again!
Recipe type: Salad
Cuisine: Vegan
Serves: 4
  • 2 cups / 370gr cooked quinoa
  • 9oz / 250gr fresh brussels sprouts
  • 1 cup / 140gr pomegranate seeds
  • ½ cup / 60gr pecan nuts, chopped
  • 4 spring onions, finely chopped
For the orange&honey dressing:
  • 3 tbsp of extra-virgin olive oil
  • juice of 1 orange
  • 1 tbsp maple syrup
  • sea salt and black pepper to taste
  1. With the help of a mandoline, finely shred the brussel sprouts. You may also place them in a food processor and pulse until roughly sliced.
  2. In a large bowl, comine together cooked quinoa, shredded brussels sprouts, pomegranate seeds, pecan nuts and spring onions.
  3. To make the dressing, whisk together olive oil,orange juice, maple syrup, salt and pepper in a small bowl.
  4. Pour dressing over the salad and toss together until evenly coated, and serve.
Recipe by The Petite Cook at https://www.thepetitecook.com/winter-quinoa-salad/