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!
Servings Prep Time
6servings 20minutes
Cook Time Passive Time
20minutes 20minutes
Servings Prep Time
6servings 20minutes
Cook Time Passive Time
20minutes 20minutes
Ingredients
Instructions
  1. 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.)
  2. 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.
  3. Prep the rest of your ingredients while you wait.
  4. 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.
  5. 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.
Recipe Notes

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.