Roasted Brussels Sprout and Cashew Quinoa Salad {Gluten-Free, Dairy-Free, Soy-Free, Vegan}
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Gluten-Free, Dairy-Free, Vegan
Course:
Entree
Cuisine:
American
Keyword:
quinoa, cashew, brussels sprouts
Servings: 4 people
Calories: 328 kcal
Ingredients
- 1 cup quinoa
- 12 medium Brussels sprouts trimmed
- 3 Tbsp. extra virgin olive oil divided
- Sea salt and freshly ground black 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
-
Preheat oven to 400 degrees F.
-
Cook quinoa according to package directions.
-
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.
-
In a large bowl, combine cooked quinoa, Brussels sprouts, spinach, cilantro and cashews.
-
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. Serve.
Nutrition Facts
Roasted Brussels Sprout and Cashew Quinoa Salad {Gluten-Free, Dairy-Free, Soy-Free, Vegan}
Amount Per Serving
Calories 328
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Sodium 28mg1%
Potassium 590mg17%
Carbohydrates 36g12%
Fiber 6g25%
Sugar 3g3%
Protein 10g20%
Vitamin A 1632IU33%
Vitamin C 53mg64%
Calcium 59mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.