Quinoa, Brussels Sprout and Pomegranate Salad
Serving Size: 4
- 2 cup Brussels sprouts (about 20 sprouts), thinly sliced
- 1 small pomegranate, with seeds removed (about 1 cup of seeds)
- 2.5 cup water
- 1 cup quinoa
- 1 Tbsp olive oil
- Preheat your oven to 400 degrees.
- Spread the sliced Brussels sprouts out on a sheet pan in a single layer. Toss with the olive oil and roast in the oven for approximately 10 minutes, until the sprouts are brown and crisp at the edges. Remove from the oven and set aside.
- Meanwhile, cook the quinoa in the water, according to package directions (You may need only 2 cups of water depending on the brand you use, but I always add a bit more than recommended.)
- Combine the quinoa and Brussels sprouts in a large mixing bowl. Stir in the dressing and pomegranate seeds. Serve warm, at room temperature, or cold! This is a pretty hearty salad, so it will last stored in an airtight container, in the refrigerator for 2-3 days.
- 0.5 tsp salt
- 2 Tbsp olive oil
- 4 sprigs fresh thyme, with leaves removed from stem
- 4 Medjool dates, chopped
- 0.25 cup stone ground mustard
- 2 Tbsp apple cider vinegar
- 0.5 tsp pepper
- In a food processor, or high-speed blender, pulse together the vinegar, dates and thyme. Slowly stream in the olive oil, until the dressing is emulsified (It should be quite thick, and have tiny pieces of date in it - The pieces make for little flavor bursts throughout the salad). Stir in the salt and pepper.
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