San Francisco's perpetual state of spring is a lovely, beautiful thing. Now that the rest of the United States is beginning to thaw, I feel we can all share in the joy of fresh blooms and warm air. With fresh new weather comes fresh new flavors; enter quinoa salad! I make variations of this salad frequently and keep it in the refrigerator for a quick lunch or snack.
Brussel Sprout Quinoa Salad
yields 3 1/2 cups
- 2 cups vegetable or chicken broth
- 1 cup dry quinoa
- 1 cup brussel sprouts (thinly sliced)
- 1 orange pepper (chopped)
- 1/4 cup chopped red onion
- half a lemon
1+2 Tablespoons extra virgin olive oil
- sea salt to taste
In a small saucepan, bring broth to boil on medium high heat. Once boiling, add dry quinoa, stir, and reduce heat to medium. Allow quinoa to simmer for approximately ten minutes or until all liquid is absorbed. Remove quinoa from heat and set aside.
Preheat oven to 350 degrees. Place sliced brussel sprouts on cookie sheet in a single, thin layer. Evenly drizzle 1 Tablespoon of olive oil over sprouts. Place in oven and cook for 10 minutes or until edges of sprouts begin to brown. Remove from oven and allow to cool.
In a small bowl, mix lemon juice, remaining olive oil, and pinch of salt.
When quinoa and sprouts are completely cool add them both, along with onions and peppers, to a large bowl. Toss until everything is mixed well. Pour oil/lemon mixture over quinoa and stir until everything is evenly coated.
Cover bowl and place in refrigerator for a couple of hours. Keeps in the refrigerator for about a week.