Lots of texture and lots of flavor in this festive quinoa brussels sprouts salad. Who said salad can’t be the center of attention at Thanksgiving dinner?
Ingredients:
- 1 cup cubed winter squash (acorn, butternut, or delicate works great)
- 1-2 tablespoon olive oil
- Salt and pepper
- ½ cup (100gr) red quinoa
- 12oz (350gr) brussels sprouts
- 1 (15oz/425gr) can chick peas, drained and rinsed
- 1/3 cup (45gr) chopped walnuts
- 1/3 cup (gr) dried cranberries
- 1 cup honey Dijon dressing
Directions:
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with a foil and toss the squash cubes with olive oil, salt and pepper. Roast for 30-40 minutes, or until tender.
- Place the quinoa in a small saucepan and rinse a few times. Add 1cup water, ¼ teaspoon of salt. Bring it to a boil over medium high heat. Reduce heat to medium low and simmer for about 15 minutes, or until the water is absorbed and quinoa is tender.
