Brussels Sprouts, Cranberry and Quinoa Salad

Name: Brussels Sprouts, Cranberry and Quinoa Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 pound shredded Brussels sprouts; 2 cups cooked quinoa; 1 cup dried cranberries; 2/3 cup chopped pecans, toasted; 1 medium shallot, peeled and finely chopped; orange vinaigrette (see below); 1/4 cup freshly-squeezed orange juice; 1/4 cup olive oil; 2 tablespoons apple cider vinegar; 2 teaspoons Dijon mustard; generous pinch of fine sea salt and freshly-cracked black pepper

This Brussels Sprouts, Cranberry and Quinoa Salad is super-easy to make with shredded fresh Brussels sprouts and a zippy orange vinaigrette. See notes above for possible ingredient variations.

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Brussels Sprouts, Cranberry and Quinoa Salad

Foto: Gimme Some Oven — Ali

Bahan-bahan

4 porsi

1 pound shredded Brussels sprouts
2 cups cooked quinoa
1 cup dried cranberries
2/3 cup chopped pecans, toasted
1 medium shallot, peeled and finely chopped
orange vinaigrette (see below)
1/4 cup freshly-squeezed orange juice
1/4 cup olive oil
2 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
generous pinch of fine sea salt and freshly-cracked black pepper

Langkah-langkah

In a small bowl, whisk all of the ingredients together until combined.
Combine the shredded Brussels, cooked quinoa, dried cranberries, chopped pecans and shallot in a large bowl. Drizzle evenly with the vinaigrette, then tossed until completely combined.
Taste and season the salad with extra salt and pepper, as needed.
Serve immediately, or refrigerate in a sealed container for up to 3 days.