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Salads | |
| 1 pound brussels sprouts, halved (or about 4 cups) 1 tablespoon olive oil (omit if oil-free) pinch of sea salt and pepper 1/4 teaspoon red pepper flakes (optional) 1 cup quinoa 2 cups low-sodium vegetable broth (or water) 1/3 onion, diced 1/4 cup low-sodium vegetable broth, for sautéing (or 1 tablespoon olive oil) 1 clove garlic, minced pinch of sea salt and pepper 3 cups spinach (or kale) LEMON TAHINI DRESSING zest and juice of 1 lemon 2 tablespoons tahini 1–2 tablespoons water, to desired consistency 1 teaspoon maple syrup sae salt and pepper, to taste | |
| Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Toss halved brussels sprouts in oil and sprinkle with salt, pepper and red pepper flakes. Transfer to baking sheet and bake for 20-25 minutes, or until golden and crispy brown. In a pot, combine quinoa and vegetable broth. Bring to a boil and reduce heat to simmer for 15 minutes, until quinoa is fluffy. Meanwhile, start sautéing onions in 1/4 cup vegetable broth (or 1 tablespoon oil) on medium-high, until transluscent. Mix in garlic, salt, pepper and spinach. Sauté about 3 minutes, until spinach is wilted. Turn off heat. In a small bowl, whisk together all ingredients for the Lemon Tahini Dressing until smooth. Set aside. In a large serving bowl, combine cooked quinoa, onion/spinach mixture and the brussels sprouts when they’re finished roasting. Then toss with the tahini dressing until well combined. Serve and enjoy! | |
Unrated | |
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