Shaved Raw Brussels Sprouts Cranberry Quinoa Salad
A hearty salad with dried cranberries, crunchy toasted walnuts and a sherry vinaigrette!
Course Side Dish
Keyword brussels sprouts, quinoa
Dietary Restrictions Vegetarian
Prep Time 20minutes
Cook Time 15minutes
Total Time 35minutes
For Shaved Raw Brussels Sprouts Cranberry Quinoa Salad
2cupsbrussels sproutsshaved, sliced or grated
1 1/2ouncesparmesanshaved, (about 1/3 cup)
For Sherry Vinaigrette
1tablespoonwhole grain dijon mustard
3 1/2tablespoonssherry wine vinegar
1/2cupextra virgin olive oil
1/4teaspoonfreshly ground black pepper
Preheat the oven to 325°. Lay the walnuts on a baking sheet and bake for 8-10 minutes or until fragrant and toasted. Remove from oven and set aside.
Fill a large saucepan with about 4 cups of water and bring to a boil. Add the quinoa and cook for the recommended time according to the package. Drain the quinoa through a fine mesh sieve and return it to the pot. Cover the pot tightly with the lid and set aside for 10 minutes to steam. Remove the lid and fluff the quinoa with a fork. Let the quinoa cool with the lid off while you prepare the rest of the salad.
Slice, grate or shred the brussels sprouts according to one of the methods listed above. (your choice depending on your kitchen equipment).
Roughly chop the walnuts.
In a large bowl, combine the cooled cooked quinoa, shaved brussels sprouts, cranberries, walnuts and parmesan cheese. Set aside.
FOR THE SHERRY VINAIGRETTE:
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.
ASSEMBLE THE RAW BRUSSELS SPROUTS QUINOA SALAD
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.