roasted-brussels-sprout-and-cashew-quinoa-salad

Brussels sprouts, O’ how I love thee.

Quite possibly my favorite veggie.

Full of sulfur and amazing for detox, these sprouts have kept me detoxing since the day I was sick a few years ago.

I swear I pop about 20 in my mouth a week.

I.Can’t.Get.Enough.

gluten-free-roasted-brussels-sprout-and-cashew-quinoa-salad

roasted-brussels-sprout-and-cashew-quinoa-salad-dinner

No additives. No preservatives. No yucky dressings or processed veggie oils-yuck. Just a little natural sweetness, a bit of healthy olive oil and a whole lotta veggie goodness loaded with fiber and a few spoonfuls of protein-packed quinoa topped off with my creamy raw cashews that add the perfect crunch and dose of healthy fat to keep you satisfied and not craving those gross holiday donuts in your office kitchen- or those processed Hershey’s kisses in your cubicle. Steer clear of those this season, folks and treat yourself to a nice bite or two of pure dark chocolate instead! You’ll thank me later when you don’t get an energy crash.

vegan-roasted-brussels-sprout-and-cashew-quinoa-salad

This Brussels sprouts recipe is filled with natural sweetness and you’re gunna love every bite. It’s a main dish that’s got the sweetness of dessert written all over it- without the refined sugar — so you won’t be raiding the cabinets for sweets later this evening. I can assure you of that!

Dig in. Report back! Tell me what you think. Add a drizzle of honey or maple syrup and you’ll be in heaven.

I know you will.

Give yourself a little holiday lovin’ and dig into this bowl of hearty goodness.

Enjoy!

roasted-brussels-sprout-and-cashew-quinoa-salad-bowl

larabar-amie-valpone

And…if you’re free tonight from 6PM EST-6:30PM EST join me on twitter where I’ll be hosting the Larabar Twitter Chat for 30 minutes with lots of giveaways to attendees. You can follow #gfholidays during the party to follow along and get involved. Hope to see you there!

xo

For more of my favorites, follow along on facebook, pinterest, instagram, twitter and google plus.

Try to buy everything organic. Here’s why: The Benefits of Eating Organic.

4.8 from 9 reviews
Roasted Brussels Sprout and Cashew Quinoa Salad {Gluten-Free, Dairy-Free, Soy-Free, Vegan}
 
Prep
Cook
Total
 
Gluten-Free, Dairy-Free, Vegan
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 1 cup quinoa
  • 12 medium Brussels sprouts, trimmed
  • 3 Tbsp. extra virgin olive oil, divided
  • Sea salt and pepper, to taste
  • 1 cup fresh baby spinach
  • 2 Tbsp. finely chopped fresh cilantro
  • 2 Tbsp. raw cashews
  • 2 Tbsp. red wine vinegar
  • 1 tsp. pure maple syrup or honey
Instructions
  1. Preheat oven to 400 degrees F.
  2. Cook quinoa according to package directions.
  3. Meanwhile, toss Brussels sprouts with 2 Tbsp. olive oil, sea salt and pepper. Place on a rimmed baking sheet and roast for 35-40 minutes or until tender and golden brown; shake the pan every 10 minutes to ensure even cooking. Remove from oven; set aside.
  4. In a large bowl, combine cooked quinoa, Brussels sprouts, spinach, cilantro and cashews.
  5. In a small bowl, whisk vinegar, remaining 1 Tbsp. olive oil, maple syrup or honey, sea salt and pepper; pour over quinoa mixture and toss to combine.
  6. Serve.

 

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Hi, I'm Amie!

I’m here to share my story of healing with you. I know what it’s like to suffer and not know what’s going on with your body. I’ve been there. I was lost, searching for answers and alone for 10 years until I learned how to get my body working for me, not against me—to address the underlying symptoms instead of using a Band-aid approach to reclaim my vitality. I want to show you that eating and living clean feels incredible. Once you see life this way, you’ll never go back. Ever. Come play along with me on Instagram, Pinterest, Facebook and Twitter. I’m here for you. xo

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24 comments

    1. Thanks Isabell, I made this recipe steamed and roasted but the roasted came out much better so that’s why I updated the recipe for roasted. The recipe has been updated since the day it posted so try refreshing your page. Thanks and enjoy!!

      1. I made this for a luncheon today. It was delicious! I roasted the Brussels sprouts and also roasted butternut squash. Added hearts of Palm and pomegranate seeds! Everyone loved it! Oh and I served it w arugula, kale and spinach!!

  1. oh the joys of roasted brussel sprouts but have to admit they taste even better roasted with some bacon grease (a good fat)

  2. I am a huge huge fan of brussel sprouts – and I have only been eating them a year! Our local farmers market lady and I were talking about them, since they had a huge bin full (bumper crop), and she gave me some to try with clear instructions on how to cook them. I have been hooked ever since. My go to has always been roasted with a little olive oil and salt, and then tossed with a white balsamic vinegar and lemon oil. I can’t wait to try this recipe!

  3. Can’t wait to try this. Been loving your similar detox salad.

    Random question: in the photo, there is something bright red/purple touching the cashews that almost looks like a cube of beet. What is that?

      1. OK, now I’ve made it (although minus cilantro) and it’s perfect. But beets would be even better! Thanks for the tip.

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