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Quinoa Salad with Brussel Sprouts, Cranberry and Pomegranate

Course: Salad
Cuisine: Vegan
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
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!
Print Recipe


  • 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.