Shaved Brussels Sprout, Meyer Lemon & Quinoa Salad
 

Shaved Brussels Sprout, Meyer Lemon & Quinoa Salad

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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.

SERVING SIZE

4

INGREDIENTS

1 cup quinoa, rinsed

1 ½ cups cold water

1 teaspoon sea salt

¼ cup walnuts, toasted

8 ounces Brussels sprouts, root trimmed and thinly sliced

1 Meyer lemon, zest and juice

¼ cup olive oil

1/8 teaspoon black pepper

2 scallions, thinly sliced

¼ teaspoon crushed red-pepper flakes

 

INSTRUCTIONS

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!

  PRINT VERSION

vegetable plate

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