If I were writing this blog ten or fifteen years ago, you’d probably never see quinoa on it. You definitely woudn’t see kale. That’s because my cooking (and eating) has gone through a sort of metamorphosis. If you’re a modern cook who likes to try new things, then your cooking has probably changed too. Oh sure, we still love those homestyle favorites, but now, when we serve a Shaved Brussel Sprout Quinoa Bowl next to our grilled chicken, we don’t get suspicious looks of apprehension from the diners, but rather an anticipatory willingness to dig in!
This change didn’t happen overnight. It’s been gradual. Back when my daughter was young, it wasn’t unheard of to have a box (or two) of macaroni and cheese in our pantry. It is now. Instead, that highly processed food has been replaced with lots of whole grains and fresh vegetables.
And that opens up the door to a bounty of new combinations. Like this shaved brussel sprout quinoa bowl. Back in the day, I made brussel sprouts 2 ways — roasted or steamed. Shaving them into a virtual slaw would never have entered my mind. Now, it’s just a no-brainer. To get really thin shavings, either use a really good, sharp knife or cheat like me and use a mandoline!
This dish is in constant rotation here because it has staying power. It doesn’t wilt when you dress it and lasts for several days, remaining crunchy and fresh. That makes it great for healthy brown bag lunches as well as an easy side dish with a rotisserie chicken!
Shaved parmesan cheese adds a salty kick, while the dried cranberries are sweet and chewy.
And the sherry dressing is simple to make and so versatile! It’s as delicious on a plain green salad as it is mixed into this hearty grain bowl. Whole grain dijon mustard and a squeeze of honey tie the flavors together.
Shallots and parsley add more fresh flavors and zing! Dress the bowl a little at a time, so that it’s well coated, but not soupy. Save any leftover dressing for another salad.
Serve with a sprinkle of extra walnuts and shaved parmesan for good measure and enjoy!
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A hearty salad with dried cranberries, crunchy toasted walnuts and a sherry vinaigrette!
- 2 cups quinoa cooked and cooled, at room temperature
- 2 cups brussel sprouts shaved (use a mandoline or a sharp knife to slice thinly
- 1/2 cup dried cranberries
- 1/3 cup toasted walnuts , roughly chopped
- 1 1/2 ounces parmesan shaved, (about 1/3 cup)
- 1 shallot , minced
- 1 tablespoon whole grain dijon mustard
- 1 tablespoon honey
- 3 1/2 tablespoons sherry wine vinegar
- 1/2 cup extra virgin olive oil
- 3 tablespoons parsley chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
In a large bowl, combine the quinoa, brussel sprouts, cranberries, walnuts and parmesan cheese. Set aside.
In a small bowl combine the shallots, mustard, honey and sherry. Mix to combine and slowly add the olive oil while whisking constantly until emulsified. Stir in the kosher salt, black pepper and chopped parsley.
Add about 4 tablespoons of dressing to the salad and toss to coat. Taste for seasoning and if it needs more dressing, add it one tablespoon at a time. This makes more dressing than you'll need for one salad, but you can use the remainder on other salads or to top chicken, fish or steamed or roasted vegetables.
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