My Brussels Sprouts Quinoa Pomegranate Salad is the most satisfying combination of fall flavors in one salad! It is oil-free, gluten-free and high protein.
Learning to Love Brussels Sprouts
Following in my {lame} tradition of posting holiday recipesafterthe holidays, I offer my Saint Patrick’s Day quinoa salad. It’s especially green, especially-satisfying, and features one of my go-to vegetables, Brussels sprouts!
I despised Brussels sprouts in my childhood: the taste, the texture, the smell…the everything. My siblings and I presented a united front of loathing at the dinner table, eventually convincing our mother to give up all efforts of persuasion. I continued to avoid all contact until a fateful evening when I was served Brussels sprouts (without chance of escape).
The sprouts were browned, wrinkled and irresistibly declines. They were roasted, and I experienced newfound vegetable love.
The Secret to Great Brussels Sprouts: Roasting
The game changer wasn’t the passage of time, but the preparation: roasting. The sprouts were crispy-crunchy (instead of squishy), a rich brown at the edges, and deeply nutty and satisfying. They had no adornments other than salt, pepper, and fresh lemon juice, a minimalism that suited them to a “t.” I have been a believer ever since.
The nights are still cool here, despite the warm spring weather by day. This salad melange bridges the seasons with style, flair, and ease. With earthy, nuttiness from the roasted sprouts, quinoa, and chickpeas contrasting with fresh brightness from the lemon, parsley and pomegranate, this is one special salad. Do try it!
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Oil-free
- Gluten-free
- Loaded with vegetables
- Whole grain goodness (quinoa)
- High in plant protein (10 g per serving)
- High in fiber (8 g per serving)
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.
- Fresh Brussels sprouts
- Uncooked (dry) quinoa
- Lemons
- Canned chickpeas, drained and rinsed
- Pomegranate arils (seeds)
- Flat-leaf Italian parsley
You will also need tap water to make the quinoa, as well as salt & pepper for seasoning.
How to Make Brussels Sprouts Quinoa Pomegranate Salad (oil-free, high-protein)
Note that the complete instructions are also in the recipe card below.
- Roast the Brussels sprouts:Roast the Brussels at a high temperature until outer leaves are tender and very dark brown. Cool to room temperature on the baking sheet.
- Cook the Quinoa:Meanwhile, cook the quinoa on the stovetop. Transfer to a large bowl, fluff with a fork and let cool.
- Finish the Salad:Add the cooled Brussels sprouts to quinoa in bowl. Add the remaining ingredients, tossing to combine. Season (generously) with salt and pepper. Serve, or cover and refrigerate for up to 1 day.
Tips
How to Trim Brussels Sprouts
Trim the root end from Brussels sprouts and cut off any loose, thick outer leaves, then rinse well to remove any grit that may have gathered under loose leaves.
How to Easily Remove Pomegranate Seeds (Pomegranate Arils)
Remove the seeds underwater (the pomegranates, not you ?). It takes about 3 minutes, and you will not stain your hands, counter and clothes with pomegranate juice.
Halve the pomegranate. Place one half in a big bowl of water and start to break apart the seeds and white interior. The white portions will float to the top (discard). Drain the water and you have seeds! Repeat with the other pomegranate half.
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Brussels Sprouts Quinoa Pomegranate Salad (oil-free, high protein)
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Ingredients
- Nonstick cooking spray
- 1 pound 454 g Brussels sprouts, trimmed and quartered lengthwise
- 1 and 1/2 cups 355 mL water
- 1 cup 188 g dry quinoa , rinsed
- 1 tablespoon finely grated lemon zest
- 3 tablespoons 45 mL fresh lemon juice
- 1 15- ounce can chickpeas drained and rinsed
- 3/4 cup pomegranate arils
- Leaves from 1 bunch flat-leaf Italian parsley chopped
Method
- Roast Brussels sprouts: Preheat oven to 450°F (230C). Spray a large rimmed baking sheet with nonstick cooking spray . Add the Brussels sprouts and sprinkle with salt and pepper. Arrange, cut sides down, on a large rimmed baking sheet . Roast 40 to 45 minutes, without turning, until outer leaves are tender and very dark brown. Cool to room temp on sheet.
- Cook Quinoa : Meanwhile, bring the water and quinoa to a boil in a medium saucepan set over medium-high heat. Reduce heat, cover, and cook 10 minutes. Remove from heat and let sit 10 minutes (with lid still on). Transfer to a large bowl , fluff with a fork and let cool.
- Finish Salad: Add the cooled Brussels sprouts to quinoa in bowl. Add the remaining lemon zest, lemon juice, chickpeas, pomegranate and parsley; toss to combine. Season (generously) with salt and pepper. Serve, or cover and refrigerate for up to 1 day.
Notes
Brussels Sprouts Tip: Trim the root end from Brussels sprouts and cut off any loose, thick outer leaves, then rinse well to remove any grit that may have gathered under loose leaves. Tip for Removing Pomegranate Seeds/Arils: It'a snap when you do it underwater! Takes about 3 minutes, and no juice stains! Halve or quarter the pomegranate. Place one half in a big bowl of water and start to break apart the seeds and white interior. The white portions will float to the top (discard). Drain the water and you have seeds! Repeat with the other pomegranate half.
