Quinoa Salad With Squash and Sprouts
Boost your brain health with this simple, fiber-rich meal packed with whole grains, pecans, and lots of veggies.
Ingredients
- 1 cup quinoa, rinsed and drained
- 2 cups chicken or vegetable broth
- 2 cups trimmed and halved Brussels sprouts
- 2 cups peeled and cubed butternut squash
- 2 apples, chopped
- 2 tbs. extra-virgin olive oil
- ¾ cup pecans, chopped
Dressing
- ¼ cup extra-virgin olive oil
- 2 tbs. maple syrup
- 1 tbs. apple-cider vinegar
- 1 tsp. Dijon mustard
- ½ tsp. sea salt, plus more to taste
- ¼ tsp. freshly ground black pepper, plus more to taste
Directions
STEP 1
Heat oven to 400 degrees F and line a sheet pan with parchment paper.
STEP 2
Add the quinoa and broth to a large saucepan and bring to a boil. Lower the heat to a simmer, cover, and cook until the liquid is absorbed, about 15 minutes.
STEP 3
While the quinoa cooks, mix the Brussels sprouts, squash, apples, and olive oil in large bowl, then spread the mixture in a single layer on the prepared sheet pan. Bake until tender, about 25 to 35 minutes, stirring halfway through.
STEP 4
Meanwhile, toast the pecans in a small skillet over medium-low heat until fragrant, about three to five minutes, stirring occasionally. Mix the dressing ingredients in a small bowl. Add more salt and pepper to taste.
STEP 5
In a large bowl, combine the cooked quinoa with the Brussels sprouts, squash, and apples. Add the dressing and stir to coat. Stir in the pecans and serve.
Photography: Terry Brennan; Food Stylist: Betsy Nelson
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Robin Asbell is a Minneapolis-based recipe developer and cookbook author.
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This Post Has One Comment
Made this for my family with a bit of tweaking. They loved it and will definitely make it again. Instead of making it vegan, I added double-thick pork chops and marinated them in the dressing. I also changed up the dressing because it had more EVOO than I’d like, and I added a touch of balsamic, honey, and doubled the Dijon mustard. I also used black rice instead of quinoa.