Quinoa Salad with Brussel Sprouts, Cranberry and Pomegranate
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!
Serving: 4
Ingredients
- 370 g cooked quinoa
- 250 g fresh brussels sprouts
- 140 g pomegranate seeds
- 60 g pecan nuts, chopped
- 4 spring onions, finely chopped
For the orange&honey dressing:
- 3 tablespoon extra-virgin olive oil
- juice of 1 orange
- 1 tablespoon maple syrup
- sea salt and black pepper to taste
Instructions
- 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.
- In a large bowl, comine together cooked quinoa, shredded brussels sprouts, pomegranate seeds, pecan nuts and spring onions.
- To make the dressing, whisk together olive oil,orange juice, maple syrup, salt and pepper in a small bowl.
- Pour dressing over the salad and toss together until evenly coated, and serve.
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The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.