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Charred Brussels Sprouts and Quinoa Salad

Charred Brussels Sprouts and Quinoa Salad

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25 Min
6
Servings
15
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. 

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Ingredients

Vinaigrette

5 Steps to complete

  • 1
    Quinoa: 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.
  • 2
    Vinaigrette: In a small bowl or a jar with a lid, whisk orange juice, olive oil, vinegar, salt, and pepper until well combined; set aside.
  • 3
    Brussels 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.
  • 4
    Pecans: Add halved pecans to the pan and toast for 1 minutes. Remove from pan set aside. Until ready to use.
  • 5
    Add all ingredients into a salad bowl and toss until well combined. Salad can be served warm or cold, enjoy!
Quinoa: 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.; Vinaigrette: In a small bowl or a jar with a lid, whisk orange juice, olive oil, vinegar, salt, and pepper until well combined; set aside.; Brussels 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.; Pecans: Add halved pecans to the pan and toast for 1 minutes. Remove from pan set aside. Until ready to use.; Add all ingredients into a salad bowl and toss until well combined. Salad can be served warm or cold, enjoy!

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