Best 4 Shaved Brussels Sprout Meyer Lemon And Quinoa Salad Recipes
If you’re looking for a unique and flavorful side dish or main course salad, look no further than shaved Brussels sprout, Meyer lemon, and quinoa salad. This power-packed salad combines the earthy flavors of Brussels sprouts with the bright citrus of Meyer lemons and the nutty goodness of quinoa, creating a vibrant and refreshing dish that is perfect for any occasion.
Here are our top 4 tried and tested recipes!
SHAVED BRUSSELS SPROUT, MEYER LEMON, AND QUINOA SALAD
Shaved brussels sprouts heat up and sparkle with dried chile and Meyer-lemon juice. Quinoa and walnuts make the salad a super-satisfying lunch.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Place quinoa and 1 1/2 cups water in a small saucepan with a pinch of salt. Bring to a boil, reduce heat to a simmer, and cook, covered, until grains are tender and water has been absorbed, about 16 minutes. Transfer to a bowl; let cool.
- Peel 4 long strips of zest from lemon with a vegetable peeler; thinly slice. Juice lemon into a bowl (you should have 2 tablespoons); whisk in oil in a slow, steady stream.
- Add zest, brussels sprouts, walnuts, scallions, and chile to quinoa. Season with 3/4 teaspoon salt and drizzle with vinaigrette. Stir to combine. Serve immediately, or refrigerate, covered, up to 3 days.
Nutrition Facts : Calories 386 g, Fat 23 g, Fiber 15 g, Protein 10 g, SaturatedFat 2 g, Sodium 236 g
SHAVED BRUSSELS SPROUT, MEYER LEMON & QUINOA SALAD
The Meyer lemon vinaigrette gives this fresh salad a bit of a zing. We love the textures; crunchy toasted walnuts, round quinoa grains, and thinly sliced Brussels sprouts. This savory salad can be served as a side but can easily be the main dish.
Yield 4
Number Of Ingredients 10
Steps:
- Thoroughly rinse the quinoa in cold water. In a small pot, pour in the quinoa and 1 ½ cups water with a pinch of salt. Bring to a boil, reduce heat to low and simmer. Cook covered until quinoa is tender and the water has been absorbed, about 14-15 minutes. Transfer to a bowl and let cool. Meanwhile, in a dry small sauté pan, toast the walnuts until lightly golden brown, about 1-2 minutes. Coarsely chop and set aside. Using a mandoline or sharp knife, thinly slice the Brussels sprouts.Using a vegetable peeler, peel the lemon in long strips. Then julienne (thinly slice) the lemon strips.Juice the lemon into a bowl and slowly whisk in oil in a steady stream. Whisk in ½- ¾ teaspoon salt and pepper to taste. In a large bowl, pour in the cooled quinoa. Toss in lemon zest, Brussels sprouts, walnuts, scallions and pepper flakes. Drizzle with vinaigrette. Stir to combine. Serve and enjoy!
SHAVED BRUSSELS SPROUT SALAD
The first time my friends tasted my new side dish, they said it was phenomenal. The longer you let it chill in the fridge, the more tender the sprouts will be. -Nick Iverson, Denver, Colorado
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Whisk together the first 4 ingredients; gradually whisk in oil until blended., Place Brussels sprouts, onion and cherries in a large bowl; toss with dressing. Refrigerate, covered, at least 1 hour. Stir in pecans just before serving.
Nutrition Facts : Calories 156 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 79mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
BRUSSELS SPROUT QUINOA SALAD RECIPE BY TASTY
This hearty Brussel Sprout Quinoa Salad makes a great side dish at a dinner party or an easy-to-pack lunch. It's quick to whip up and is packed full of flavor.
Provided by Katie Aubin
Categories Sides
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the dressing: In a medium bowl, whisk together the mustard, maple syrup, tahini, apple cider vinegar, and salt. Starting with a few drops and steadily increasing the stream, slowly drizzle in the oil, whisking continuously, until the dressing is thickened and emulsified.
- Make the salad: Add the shaved Brussels sprouts to a large bowl and season with the salt and pepper. Add 3 tablespoons of the dressing to the Brussels and toss well to coat.
- Add the warm quinoa, craisins, toasted pecans, shaved Parmesan, and 2 additional tablespoons of dressing to the brussels and toss well. Season to taste with salt and pepper
- Top the salad with more shaved Parmesan and serve with the remaining dressing alongside.
- Enjoy!
Nutrition Facts : Calories 643 calories, Carbohydrate 81 grams, Fat 28 grams, Fiber 13 grams, Protein 21 grams, Sugar 15 grams
Tips:
- To save time, you can use pre-shredded Brussels sprouts or a food processor to quickly shred them.
- If you don't have Meyer lemons, you can use regular lemons instead. Just be sure to adjust the amount of lemon juice to taste.
- For a nuttier flavor, toast the quinoa before cooking it.
- This salad is best served fresh, but it will keep in the refrigerator for up to 3 days.
Conclusion:
This shaved Brussels sprout, Meyer lemon, and quinoa salad is a healthy and delicious side dish that is perfect for any occasion. It is packed with nutrients and flavor, and it is sure to be a hit with your family and friends. So next time you are looking for a healthy and flavorful side dish, give this salad a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
