Warm Quinoa Brussels Sprouts Salad

Lots of texture and lots of flavor in this festive quinoa brussels sprouts salad. Who said salad can’t be the center of attention at Thanksgiving dinner?

Warm Quinoa Brussels Sprouts Salad

Ingredients:
  1. 1 cup cubed winter squash (acorn, butternut, or delicate works great)
  2. 1-2 tablespoon olive oil
  3. Salt and pepper
  4. ½ cup (100gr) red quinoa
  5. 12oz (350gr) brussels sprouts
  6. 1 (15oz/425gr) can chick peas, drained and rinsed
  7. 1/3 cup (45gr) chopped walnuts
  8. 1/3 cup (gr) dried cranberries
  9. 1 cup honey Dijon dressing

Directions:
  • Preheat the oven to 400°F (200°C).
  • Line a baking sheet with a foil and toss the squash cubes with olive oil, salt and pepper. Roast for 30-40 minutes, or until tender.
  • Place the quinoa in a small saucepan and rinse a few times. Add 1cup water, ¼ teaspoon of salt. Bring it to a boil over medium high heat. Reduce heat to medium low and simmer for about 15 minutes, or until the water is absorbed and quinoa is tender.