5 from 1 vote
quinoa salad
Honey Roasted Brussels Sprouts with Quinoa & Lentil Pilaf {Gluten-Free, Dairy-Free, Vegan}
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Free of gluten, dairy, soy, eggs. Vegan, Vegetarian.
Course: Lunch
Cuisine: Entree
Keyword: brussels sprouts, quinoa, lentils
Servings: 4 -6
Calories: 838 kcal
Author: Hetty McKinnon
Ingredients
Salad
  • 2 1/4 lb. Brussels sprouts trimmed and halved
  • 1-2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. honey or maple syrup
  • 1/2 cup cilantro leaves
  • 1/2 cup mint leaves
  • 1/2 cup hazelnuts roasted and roughly chopped
  • Sea salt and black pepper
Quinoa and Lentil Pilaf
  • 1 cup green lentils rinsed (I used orange lentils)
  • 2 Tbsp. extra-virgin olive oil
  • 1 onion finely diced
  • 1 clove garlic finely chopped
  • 2 tsp. cumin ground
  • 2 tsp. coriander ground
  • 1/2 tsp. cinnamon ground
  • 1/2 tsp. turmeric ground
  • 2 cups red or white quinoa rinsed
  • 2 cups vegetable stock
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Place the Brussels sprouts on a large baking tray, drizzle over the olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until tender and golden. Remove from the oven and immediately drizzle over the honey.
  3. For the quinoa and lentil pilaf, add the lentils to a large saucepan of boiling water with a big pinch of salt. Simmer over medium heat for 20-25 minutes until soft. Drain. Heat the olive oil in a large saucepan over medium heat, add the onion and garlic, and saute until soft. Add the spices and cook for about 30 seconds, until fragrant, then add the quinoa and stir to coat the grains in the spices. Pour over the vegetable stock, cover with a lid, and cook for 20 minutes, or until the stock has been absorbed and the quinoa is translucent. remove from the heat and leave the pilaf to sit for 5 minutes to enable the grains to fluff up. Stir in the lentils using a fork.
  4. To serve, pile the pilaf onto a large platter, top with the honey-roasted Brussels sprouts and scatter over the herbs and hazelnuts.
Nutrition Facts
Honey Roasted Brussels Sprouts with Quinoa & Lentil Pilaf {Gluten-Free, Dairy-Free, Vegan}
Amount Per Serving
Calories 838 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 3g19%
Sodium 554mg24%
Potassium 2255mg64%
Carbohydrates 121g40%
Fiber 32g133%
Sugar 15g17%
Protein 36g72%
Vitamin A 2740IU55%
Vitamin C 238.3mg289%
Calcium 269mg27%
Iron 14.9mg83%
* Percent Daily Values are based on a 2000 calorie diet.