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A Delightful Fusion of Flavors: Roasted Brussels Sprouts and Quinoa Salad with Lemon Dressing
Embark on a culinary journey with a dish that perfectly embodies the essence of Mediterranean flavors. The Roasted Brussels Sprouts and Quinoa Salad with Lemon Dressing is a harmonious blend of nutty, roasted vegetables and the complete protein of quinoa, all tied together with a zesty lemon dressing. This recipe is not only a feast for the senses but also a powerhouse of nutrition. Whether you’re seeking a hearty side dish or a light main course, this salad is versatile and sure to impress.
Let’s dive into the rich textures and flavors that make this dish a staple in any Mediterranean-inspired meal. With each bite, you’ll discover the balance of earthy Brussels sprouts, fluffy quinoa, and the bright punch of lemon, creating a symphony of taste that’s both refreshing and satisfying.
The Inspiration Behind the Salad
Imagine wandering through the bustling markets of the Eastern Mediterranean, where the air is perfumed with the scent of fresh produce and spices. It’s here that the inspiration for our Roasted Brussels Sprouts and Quinoa Salad takes root. Drawing from the traditions of Levantine cuisine, this dish reflects a love for hearty grains like quinoa, which has been a staple in the region for centuries, and the penchant for vibrant, fresh ingredients.
Quinoa, although more commonly associated with South American cuisines, has found a welcoming place in Mediterranean diets due to its high nutritional value and versatility. When paired with Brussels sprouts—a vegetable that thrives in the cooler climates of the Northern Mediterranean—you get a dish that’s both comforting and invigorating. The addition of a lemon dressing is a nod to the coastal regions, where citrus fruits are abundant and used liberally to bring dishes to life.
Mastering the Method
Creating this salad is about more than just following a recipe; it’s about embracing the techniques that bring out the best in each ingredient. Roasting the Brussels sprouts is key to unlocking their full potential. You want them to be caramelized on the outside, tender on the inside, and seasoned to perfection. It’s important to give them space on the baking sheet to ensure they roast rather than steam.
When preparing the quinoa, the goal is to achieve a fluffy texture. Rinse the quinoa thoroughly to remove any bitterness from the saponins on its outer layer. A consistent simmer and proper resting time after cooking are crucial steps to avoid a mushy outcome. As for the lemon dressing, whisking it until emulsified will ensure a cohesive flavor throughout the salad.
As you toss the salad, do so gently to keep the integrity of each ingredient intact. This is where the salad transforms from separate components to a unified dish. The final touch of toasted almonds adds a delightful crunch, while the dried cranberries offer a hint of sweetness, balancing the savory elements.
Variations to Savor
Grilled Vegetable Quinoa Salad
Transform the roasted Brussels sprouts into a grilled medley by adding zucchini, bell peppers, and red onions. Grill the vegetables for a smoky twist and combine them with the quinoa and a balsamic reduction for a different take on the original.
Herb-Infused Quinoa Salad
Introduce a burst of freshness by incorporating a variety of herbs such as mint, dill, and basil. These herbs will infuse the salad with aromatic flavors reminiscent of a Greek island breeze.
Seafood Quinoa Salad
For a coastal Mediterranean touch, add grilled shrimp or flaked salmon to the salad. The seafood pairs beautifully with the lemon dressing and elevates the dish to a more substantial entrée.
Ingredient Substitutions
Understanding the versatility of Mediterranean cuisine allows for creative substitutions. For those who prefer a different grain, bulgur or farro can replace quinoa, offering a chewier texture and a nuttier flavor. If Brussels sprouts aren’t to your liking, try roasted cauliflower or broccoli for a similar earthy taste. And for a dairy-free option, swap out the feta cheese for toasted pine nuts or chickpeas to maintain the salad’s richness without compromising on texture.
Frequently Asked Questions
| Can I make this salad ahead of time? | Yes, you can prepare this salad in advance. It keeps well in the refrigerator for up to 3 days, making it perfect for meal prep. |
| Is this salad gluten-free? | Quinoa is naturally gluten-free, making this salad suitable for those with gluten sensitivities. However, always check the labels on your other ingredients to ensure they are gluten-free as well. |
| How can I make this salad vegan? | To make this salad vegan, simply omit the feta cheese or use a plant-based cheese alternative. |
| Can I use frozen Brussels sprouts? | While fresh Brussels sprouts are preferred for roasting, you can use frozen ones. Thaw and pat them dry before roasting to avoid excess moisture. |
| What can I use instead of honey in the dressing? | For a vegan alternative to honey, you can use maple syrup or agave nectar in the lemon dressing. |
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Roasted Brussels Sprouts and Quinoa Salad with Lemon Dressing
Equipment
- Baking sheet
- Medium saucepan
- Small bowl
- Whisk
- Large bowl
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 1 cup quinoa, rinsed
- 2 cups water
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1 clove garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup toasted slivered almonds
- 1/4 cup dried cranberries
- 1/4 cup feta cheese, crumbled
Instructions
- Preheat your oven to 400°F (200°C).
- On a baking sheet, toss Brussels sprouts with 1 tablespoon (15 ml) olive oil, 1/2 teaspoon (2.5 g) salt, and 1/4 teaspoon (1 g) black pepper. Roast for 20-25 minutes until caramelized and tender, stirring halfway through the cooking time.
- While the Brussels sprouts are roasting, combine quinoa and water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat and let stand for 5 minutes, then fluff with a fork.
- In a small bowl, whisk together the remaining 2 tablespoons (30 ml) olive oil, lemon juice, honey, garlic, remaining 1/2 teaspoon (2.5 g) salt, and remaining 1/4 teaspoon (1 g) black pepper to create the lemon dressing.
- In a large bowl, combine the roasted Brussels sprouts, cooked quinoa, parsley, almonds, cranberries, and feta cheese.
- Pour the lemon dressing over the salad and toss to coat evenly.
- Serve the salad warm, or allow it to cool to room temperature before serving.
Notes
