This hearty and healthy bowl is my take on one of my favorite takeout grain bowls. It’s full of protein, grains, and vegetables. I make a big batch and eat it all week!
Like most people, this past year my husband and I have been drawn to restaurants and casual takeout places that either have a drive thru or excel at carryout. One of our favorite places when we’ve craving a salad is Mad Greens, mostly because they are a salad place that has a drive thru – who knew that existed!
I stumbled upon their Belgium Bowl because I love roasted brussels sprouts, and I knew I had to recreate it at home because as much as a I hate to say this, we can’t eat out all the time. I am so very glad I did replicate it in my own kitchen because when I was grabbing a quick dinner from there the other day, they told me they no longer have it on their menu! Ugh. I was just having this conversation with my husband and mom the other day – I must pick the crazy food things to fall in love with because everything I become attached to gets taken off the menu/shelves. Does anybody remember the vanilla yogurt Cheerios? Yeah, probably not because they were only around for a short while. Or Lays’ Lattice Cut Aged Cheddar and Black Pepper chips? Also got the heave-ho. Anyway, if you were one of the few who loved this grain bowl, now you can make it at home.
This salad bowl would make an amazing on-the-go lunch for work or a picnic. It’s vegetarian but still loaded with protein in the form of quinoa and pecans. Plus brussels sprouts are a good source of fiber and a great source of Vitamins C and K. The original salad has goat cheese, but you know my love for feta so I had to do a swap, and I am definitely not sorry. The feta holds up way better than goat cheese, especially if you are planning on eating this salad throughout the week.
Giving this salad a try? Let me know how it goes! Also, I would love to hear your favorite salad places, what your go-to order is, or your favorite salad to make at home.
Brussels Sprout and Quinoa Salad
A hearty grain bowl full of amazing flavors that come together with honey mustard dressing. Make a full batch of it and you have a healthy lunch ready for you every day!
Preheat oven to 400 degrees. Thinly slice the brussels sprouts. Drizzle olive oil on a sheet pan then toss the sliced brussels sprouts in it. Season with salt and pepper. Roast in the oven for 20-30 minutes or until roasted to your desired crispiness.(I prefer mine on the crispier side.)
While the brussels sprouts are roasting, cook the quinoa according to package directions. Also, cook the wild rice blend - go for easy on this part, Uncle Ben's and Seeds of Change both make good microwaveable options.
Prep the rest of your ingredients while you wait.
Once everything is cooked, put the quinoa, rice, and pecans in a large bowl and stir in the honey mustard. Then mix in the brussels sprouts, feta, and onion.
Serve on a bed of fresh spinach. If you are storing the rest to eat later, don't put it with the spinach until you are ready to eat it to avoid wilting.
You can change up the ratio of ingredients if you wish. I prefer heavy on the feta and brussels sprouts compared to onion and pecans personally.
Not a fan of spinach? Kale or arugula would both be great substitutes.
There’s a question that always finds its way onto motherhood forums and blogs: What transition is the hardest – 0-1 kid, 1-2 kids, 2-3 kids, or more? It’s followed by a wide range of experiences and opinions with no clear... Continue reading →
One of the best parts of summer is firing up the grill and leaving the oven off. Cooking a vegetable in a foil packet means absolutely no clean up too! Plus grilling these potatoes gives the bottom layer a delicious... Continue reading →
This week five years ago my husband and I were snorkeling along the reef and sipping cocktails in Turks and Caicos on our honeymoon. It was fun to daydream about future plans, goals, and the general excitement of life ahead... Continue reading →
This recipe has been a family favorite for 3 generations. We could always smell that it was ‘runza night’ in my house growing up by the aroma of sauerkraut and homemade bread. It has been so fun to watch my... Continue reading →
We’ve been making changes in our house the past couple of months to prepare for baby #3. Of course, my husband would say it’s just my nesting instincts kicking in, which is true. In one afternoon I hung six pictures,... Continue reading →
A beautiful vegetarian dish that comes together in one skillet for a hassle-free weeknight meal. Pair it with a bright green salad, and your plate has never looked so happy. Vegetarian dishes are a great addition to your weekly meal... Continue reading →
The most comforting feeling is walking through your front door after being gone for a while. We left our little bubble for the first time in over a year. It was only for 48 hours, and we only went an... Continue reading →
If Spring were a dessert, it would be these bars. Fruity, crunchy, and simple, they will grace your dessert table at the next gathering. I love that the mixing is minimal. The hardest part it the waiting for them to... Continue reading →
Yesterday, March 11th, marked the anniversary of Covid-19 becoming a pandemic. It also marked another important anniversary in my personal life – a year of my husband working from home. His office closed on that intrepid Wednesday, unbeknownst to us... Continue reading →