No Reviews
You must be logged in to post a review.
Brussels Sprouts and Quinoa Salad
Description
Brussels sprouts and quinoa salad tossed with pomegranate seeds, pecans and coconut flakes and dressed with a honey orange vinaigrette. It’s light and easy and makes for a fabulous side this holiday season.
Ingredients
- 1 pound Brussels Sprouts, Stems Removed, Sliced Into Thin Ribbons
- 2 cups Cooked Quinoa
- ½ Pomegrante, Peeled, Seeds Removed
- ¼ cups Chopped And Toasted Pecans
- ¼ cups Feta
- ½ cups Fresh Orange Juice
- ¼ cups Extra Virgin Olive Oil
- 2 Tablespoons Honey
- 1 Tablespoon Apple Cider Vinegar
- Salt And Pepper, to taste
- ¼ cups Toasted Coconut
Preparation
Combine the Brussels sprouts, quinoa, pomegranate, pecans and feta in a large bowl. In a small bowl whisk together the orange juice, olive oil, honey, vinegar and a dash of salt and pepper. Combine with the salad and top with toasted coconut flakes. Enjoy!
Inspired by Half Baked Harvest.
Related Recipes
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 20 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.