If you’re a fan of our Best Vegan Meatballs, then we have a surprise for you! We’ve taken that recipe and given it a new and delicious spin: Ginger Sesame Vegan Meatballs! These beauties are crispy on the outside, tender on the inside, and SO sav…
If you’re a fan of our Best Vegan Meatballs, then we have a surprise for you! We’ve taken that recipe and given it a new and delicious spin: Ginger Sesame Vegan Meatballs! These beauties are crispy on the outside, tender on the inside, and SO savory, gingery, and versatile. We could not stop eating them right off the pan!
They freeze beautifully, making them perfect for prepping ahead to add to stir-fries, bowls, or a side of veggies!
I know, I kind of have a quinoa salad obsession, but I am not going to apologize for sharing another quinoa salad recipe because I know you are going to LOVE this one. This Charred Corn & Avocado Quinoa Salad is incredible! It is loaded with flavor…
I know, I kind of have a quinoa salad obsession, but I am not going to apologize for sharing another quinoa salad recipe because I know you are going to LOVE this one. This Charred Corn & Avocado Quinoa Salad is incredible! It is loaded with flavor and the perfect side dish for summertime. I…
I am always looking for ways to mix up my salad routine and this Greek Quinoa Salad is a GOOD one. It has all of the same flavors as a traditional Greek Salad, but the quinoa makes it super hearty. It is great served along side our Greek Chicken Kabobs…
I am always looking for ways to mix up my salad routine and this Greek Quinoa Salad is a GOOD one. It has all of the same flavors as a traditional Greek Salad, but the quinoa makes it super hearty. It is great served along side our Greek Chicken Kabobs, Greek Turkey Meatballs, grilled vegetables,…
If you love Buddha bowls like we do, this is the perfect one to make to celebrate spring’s arrival. It’s fresh, colorful, satisfying, and so very delicious. We tested many iterations until we got just the right flavor balance and feel confident you’ll …
If you love Buddha bowls like we do, this is the perfect one to make to celebrate spring’s arrival. It’s fresh, colorful, satisfying, and so very delicious. We tested many iterations until we got just the right flavor balance and feel confident you’ll fall in love with this bowl!
Fluffy quinoa pairs perfectly with lemony marinated white beans, massaged kale salad, zesty herbed bean dip, our new favorite Green Goddess Dressing, and (optional but recommended) quick-pickled vegetables for a tangy crunch.
I don’t know about you, but I am ready for spring. Sunshine, warmer days, and fresh food! I made this simple Asparagus Chickpea Quinoa Salad and it definitely made my day brighter and more delicious. I love making quinoa salads and this one is pe…
I don’t know about you, but I am ready for spring. Sunshine, warmer days, and fresh food! I made this simple Asparagus Chickpea Quinoa Salad and it definitely made my day brighter and more delicious. I love making quinoa salads and this one is perfect for spring. The salad is light, fresh, and the green…
Our friends at Imperfect Foods are reimagining grocery delivery. Their mission: to eliminate food waste and build a kinder, less wasteful world. So we’re sharing smart recipes and meal-planning tips that make the most of their grocery delivery offering…
Our friends at Imperfect Foods are reimagining grocery delivery. Their mission: to eliminate food waste and build a kinder, less wasteful world. So we're sharing smart recipes and meal-planning tips that make the most of their grocery delivery offerings—from a wide variety of produce to their budget-friendly pantry and private-label goods (think: pasta, grains, chocolate, and more).
My best friend Erin has always been the most prepared person I know.
Raise your hand if you’re up for a brussels crunch salad! This salad is my dream! Give me all the crunchy texture and I am in absolute heaven. In fact, texture is one of the main ways I started to enjoy vegetables after a lifetime of loathing them. Texture is a game changer! I adore […]
Raise your hand if you’re up for a brussels crunch salad!
This salad is my dream! Give me all the crunchy texture and I am in absolute heaven. In fact, texture is one of the main ways I started to enjoy vegetables after a lifetime of loathing them. Texture is a game changer!
I adore this salad. It comes together pretty quickly too. It’s a great one to make if you have leftover grains, as the base in quinoa. If you don’t, you can make a small batch of quinoa in 15 minutes, so no biggie there.
We also use a lemon vinaigrette here, which is one of my favorite things to meal prep at the beginning of the week. If you can prep the quinoa and vinaigrette ahead of time, this bowl will take about 15 or 20 minutes to come together, tops.
It’s loaded with flavor, we already discussed texture and it’s pretty darn filling too. I love it as a main meal, specifically lunch. But Eddie loves it as a side and it goes a long way there too. My personal preference is to serve it warm, however it’s also wonderful cold. Leftovers are even more flavorful from the lemon vinaigrette, making this the ideal work lunch for life!
Can you tell I’m hooked?!
I saute the brussels in a skillet, but you could take the prep another step ahead and roast some and throw this together. Anything goes here, as long as you get the flavors and crunch topping right.
For the crunch topping, we’re talking:
Nuts! I like to use marcona almonds. I’d probably use regular almonds or pine nuts too.
Toasty breadcrumbs! One of my go-tos for the last decade has been panko toasted in a bit of butter. It gets golden and crispy crunchy and adds so much to salads. And, well… everything else.
These two things together make the bowl ridiculously crunchy. It’s fantastic!
Parmesan cheese is also a major player too. You can finely grate it or even shave it. I toss a bit of it with the brussels and quinoa mix, then I throw the rest on top. It adds a wonderful savory, nutty, salty flavor that only parmesan can. It’s essential.
This is super versatile, seasonally delish and everything I want to enjoy!
This warm brussels crunch salad is loaded with texture and flavor! Toasty breadcrumbs, marcona almonds and parmesan make this delish!
Course Salad
Cuisine American
Prep Time 20minutes
Cook Time 15minutes
Total Time 35minutes
Servings 4people
Author How Sweet Eats
Ingredients
1cupcooked quinoa
1tablespoonunsalted butter
½cupseasoned panko breadcrumbs
1poundbrussels sprouts,stems removed and sliced
1tablespoonolive oil
2garlic cloves,minced
kosher salt and pepper
⅓cupmarcona almonds,chopped
¼cupfreshly grated parmesan cheese
lemon vinaigrette
3tablespoonslemon juice
2tablespoonschampagne vinegar
1 1/2tablespoonshoney
2garlic cloves,finely minced or pressed
1/4teaspoonsalt
1/4teaspoonpepper
1/2cupextra virgin olive oil
Instructions
I love using leftover quinoa for this. If you don’t have leftovers, make a batch of quinoa! It will only take 15 minutes. You can also use another favorite grain for this.
I like to prep by making the lemon vinaigrette first. You can make this ahead of time and store it in the fridge, it will last a few days. You can also make it fresh. Shake it up before using.
I also like to make the breadcrumbs too, this way everything is ready to go. Heat the butter in a small skillet over medium heat. Add the breadcrumbs and stir to coat them in the butter. Toast for 2 to 3 minutes, until they are golden in color and crunchy. Turn off the heat.
Heat the olive oil in a large skillet over medium-low heat. Add in the brussels sprouts and garlic with a big pinch of salt and pepper. Cook, stirring often, until the brussels softened slightly and are bright green in color. Stir in the cooked quinoa.
Transfer the brussels and quinoa to a large bowl. Drizzle with the lemon dressing and toss. Top with the marcona almonds, parmesan cheese and toasted breadcrumbs. Serve immediately while warm. Leftovers are good cold too!
lemon vinaigrette
In a bowl, whisk together the vinegar, lemon juice, honey, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so, so feel free to make a double batch if desired!
We love taco nights, but sometimes it’s fun to mix things up. That is when I pull out my skillet and make this Vegetarian Taco Skillet. You get all of the great taco flavors in ONE pan. I am always up for an easy one-pan meal, especially during t…
We love taco nights, but sometimes it’s fun to mix things up. That is when I pull out my skillet and make this Vegetarian Taco Skillet. You get all of the great taco flavors in ONE pan. I am always up for an easy one-pan meal, especially during the week. This recipe kind of reminds…
These healthy stuffed zucchini are oven baked and filled with fluffy quinoa and coarsely chopped walnuts and raisins. Served with a creamy, vegan puree, these stuffed zucchinis make for an elegant main course or a simple side salad. These quinoa s…
These healthy stuffed zucchini are oven baked and filled with fluffy quinoa and coarsely chopped walnuts and raisins. Served with a creamy, vegan puree, these stuffed zucchinis make for an elegant main course or a simple side salad. These quinoa stuffed zucchinis are completely vegan and super versatile!
This article is from Delicious Everyday.
Whether you’re looking for a meatless Monday meal or a delicious vegan dinner, you’re going to love this Black Bean Quinoa Burger. Here is a hearty veggie burger, loaded with soft quinoa, rich black…
Whether you’re looking for a meatless Monday meal or a delicious vegan dinner, you’re going to love this Black Bean Quinoa Burger. Here is a hearty veggie burger, loaded with soft quinoa, rich black beans, and the perfect spices. Top it with your favorite condiments and a bun for one delicious meal. I used to...