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!
- 370 gr cooked quinoa
- 250 gr fresh brussels sprouts
- 140 gr pomegranate seeds
- 60 gr pecan nuts chopped
- 4 spring onions finely chopped
For the orange&honey dressing:
- 3 tbsp extra-virgin olive oil
- juice of 1 orange
- 1 tbsp maple syrup
- sea salt and black pepper to taste
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.