Warm Quinoa Brussels Sprouts Salad Recipe

Quinoa: A protein-rich grain that has a slightly nutty flavor and fluffy texture when cooked.

Water: Used to cook the quinoa, ensuring it becomes tender and fluffy.

Brussels sprouts: Small, leafy green vegetables that are roasted to bring out their natural sweetness and tenderness.

Olive oil: Adds richness and helps in roasting the brussels sprouts to a golden perfection.

Salt: Enhances the flavors of the dish.

Black pepper: Adds a hint of spiciness and depth to the salad.

Lemon juice: Provides a fresh, tangy flavor that brightens up the salad.

Parmesan cheese: Adds a savory, umami flavor and a bit of creaminess to the salad.

When roasting brussels sprouts, ensure they are spread out in a single layer on the baking sheet. Overcrowding can lead to steaming rather than roasting, which prevents them from achieving that desirable golden-brown color and crispy texture.

• quinoa - Substitute with couscous: Couscous has a similar texture and can absorb flavors well, making it a good alternative to quinoa.

• quinoa - Substitute with bulgur wheat: Bulgur wheat has a nutty flavor and similar nutritional profile, making it a suitable replacement for quinoa.

• brussels sprouts - Substitute with broccoli florets: Broccoli has a similar texture and can be roasted or steamed, providing a comparable taste and nutritional value.

• brussels sprouts - Substitute with kale: Kale can be roasted or sautéed and offers a similar earthy flavor and nutritional benefits.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor, making it a good alternative to olive oil.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and high smoke point, making it suitable for roasting vegetables.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, which can enhance the overall taste of the salad.

• salt - Substitute with sea salt: Sea salt provides a more complex flavor profile compared to regular table salt.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to add a subtle heat to the dish.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicy kick and can be used in smaller quantities to replace black pepper.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, making it a good alternative to lemon juice.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar adds a tangy flavor and can be used to replace the acidity of lemon juice.

• parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar texture and salty flavor, making it a good substitute for parmesan cheese.

• parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a great vegan alternative to parmesan cheese.

• Allow the quinoa and brussels sprouts to cool completely before storing. This helps prevent condensation, which can make the salad soggy.
• Transfer the salad to an airtight container. For best results, use a container that fits the salad snugly to minimize air exposure.
• Store the salad in the refrigerator for up to 3-4 days. The flavors will meld together beautifully, making it even more delicious over time.
• If you plan to freeze the salad, portion it into individual servings. This makes it easier to thaw and reheat only what you need.
• Place the portions into freezer-safe containers or resealable plastic bags. Squeeze out as much air as possible before sealing to prevent freezer burn.
• Label each container or bag with the date to keep track of freshness.
• When ready to eat, thaw the salad in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
• Reheat the salad gently in the microwave or on the stovetop. Add a splash of olive oil or a squeeze of lemon juice to refresh the flavors.
• If the parmesan cheese has clumped together during storage, give the salad a good toss to redistribute it evenly.
• Enjoy your warm quinoa brussels sprouts salad as a quick and nutritious meal, perfect for busy days or meal prep!

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a splash of olive oil to the pan. Once the oil is hot, add the leftover quinoa and brussels sprouts. Stir occasionally until everything is heated through, about 5-7 minutes. This method helps to maintain the texture and flavor of the salad.

• Microwave Method: Place the leftover salad in a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on high for 1-2 minutes, stirring halfway through. Check if it's heated to your liking; if not, continue to heat in 30-second increments. This is the quickest method but may slightly alter the texture.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the leftover salad evenly on a baking sheet. Cover with aluminum foil to prevent drying out. Bake for about 10-15 minutes, or until heated through. This method is ideal for retaining the roasted flavor of the brussels sprouts.

• Steamer Method: If you have a steamer, place the leftover salad in a heatproof dish that fits inside the steamer basket. Steam for about 5-7 minutes, or until heated through. This method helps to keep the quinoa and brussels sprouts moist and tender.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the leftover salad in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method can help to re-crisp the brussels sprouts while warming the quinoa.

• Saucepan: Used to cook the quinoa by bringing water to a boil and simmering the grains until they are tender.

• Baking sheet: Used to spread out the brussels sprouts for roasting in the oven.

• Oven: Preheated to 400°F (200°C) to roast the brussels sprouts until they are golden and tender.

• Mixing bowl: Used to combine the cooked quinoa, roasted brussels sprouts, lemon juice, and grated parmesan cheese.

• Fork: Used to fluff the cooked quinoa after it has rested.

• Knife: Used to trim and halve the brussels sprouts.

• Cutting board: Provides a surface for trimming and halving the brussels sprouts.

• Measuring cups: Used to measure out the quinoa and water accurately.

• Measuring spoons: Used to measure the olive oil, salt, pepper, and lemon juice.

• Grater: Used to grate the parmesan cheese.

• Wooden spoon: Used to toss the brussels sprouts with olive oil, salt, and pepper before roasting.

Pre-cook the quinoa: Cook the quinoa in advance and store it in the fridge. This way, you only need to reheat it when assembling the salad.

Use pre-trimmed brussels sprouts: Buy pre-trimmed and halved brussels sprouts from the store to save time on preparation.

Sheet pan efficiency: Roast the brussels sprouts on a sheet pan lined with parchment paper for easy cleanup.

Multi-task: While the quinoa is cooking, prepare the brussels sprouts for roasting to streamline the process.

Lemon juice shortcut: Use bottled lemon juice if you're short on time, though fresh is always best.