5 from 1 vote
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: brussels sprouts, quinoa, cashew
Servings: 4 people
Calories: 328 kcal
Author: Amie Valpone
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. 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.