Charred Brussels Sprouts and Quinoa Salad
by V & V Supremo Foods, Inc.
/rating_on.png "1 Star")
/rating_half.png "4 Stars")
/rating_off.png "5 Stars")
3.43
Loading...25 Min
6
Servings
14
ingredients
Delight your palate! Turn tonight’s dinner into a refreshing celebration of flavors with this Charred Brussels Sprouts and Quinoa Salad and citrus vinaigrette.
Ingredients
-
1 (4.5 oz.) Wedge Sierra® Brand Cotija Cheese from V&V SUPREMO®, cut into small cubes
-
1 cup vegetable broth
-
½ cup white quinoa, rinsed
-
3 Tbsp. olive oil
-
4 cups Brussels sprouts, quartered
-
¼ tsp. black pepper
-
¼ + ⅛ tsp. kosher salt
-
½ cup pecans, halved widthwise
-
1/3 cup dried cranberries
Vinaigrette
5 Steps to complete
-
1Quinoa: Bring quinoa and vegetable broth to a boil in a small pot. Reduce heat to low, cover and simmer for 15 minutes or until water is absorbed. Fluff with a fork.
-
2Vinaigrette: In a small bowl or a jar with a lid, whisk orange juice, olive oil, vinegar, salt, and pepper until well combined; set aside.
-
3Brussels sprouts: Preheat a large cast iron skillet on medium-high heat for 4 minutes. Add olive oil. Add the Brussels sprouts, keeping them in a single layer as much as possible. Season with salt and pepper. Cook, stirring occasionally, for about 8-10 minutes, until the Brussels sprouts are tender and well browned. Once done, transfer to a medium bowl.
-
4Pecans: Add halved pecans to the pan and toast for 1 minutes. Remove from pan set aside. Until ready to use.
-
5Add all ingredients into a salad bowl and toss until well combined. Salad can be served warm or cold, enjoy!
WHERE TO BUY
Missing some of the ingredients produced by VV Supremo? Find the nearest store in your area:
Find Store Now!
Available At
Great Places You Can Find
Our Products
Comments