Quinoa Salad with Kale and Brussels Sprouts

This vibrant salad combines nutrient-packed quinoa with crisp kale and roasted Brussels sprouts for a deliciously healthy meal. Perfect as a light lunch or side dish, it’s both satisfying and easy to prepare.

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TIME30 min

SERVINGS4

RATINGNew

Quinoa Salad with Kale and Brussels Sprouts

01 / WHAT YOU NEED

Ingredients

Dressing: 2 tablespoons chopped shallots ¼ cup apple cider vinegar 2 tablespoons fresh lemon juice 1 teaspoon maple syrup ½ cup extra virgin olive oil ½ teaspoon sea salt ½ teaspoon fresh ground black pepper Slaw: ¾ cup roughly chopped hazelnuts 3 tablespoons cane sugar 1 pinch cayenne pepper 2 small bunches lacinato (dinosaur) kale, stems removed ½ pound Brussels sprouts ¾ cup cooked and cooled quinoa 3 green onions, thinly sliced Reynolds Wrap® Aluminum Foil

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by blending the shallots, vinegar, lemon juice, maple syrup, olive oil, salt, and pepper in a food processor until everything is smooth. Set that dressing aside for now.

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Step 2

Next, line a small baking sheet with foil. In a non-stick pan over medium heat, toss in the hazelnuts, sugar, and a pinch of cayenne. Stir constantly with a spatula until the sugar melts and coats the nuts, which should take about five minutes. Keep an eye on the heat and lower it if things start to brown too fast.

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Step 3

Once the nuts are nicely coated and sticky, spread them out on the foil to cool. When they’re cool enough to handle, break them into bite-sized pieces with your hands.

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Step 4

For the veggies, remove the stems from the kale and chop it up well. Then, use a mandoline or a sharp knife to thinly slice the Brussels sprouts, tossing out the tough ends.

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Step 5

Throw the kale and Brussels sprouts into a big bowl along with the hazelnuts, cooked quinoa, pomegranate seeds, green onions, and cheese. Drizzle the dressing over everything, toss gently to combine, and serve right away.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Rinse quinoa thoroughly before cooking to remove any bitterness.
- Massage the kale with a little olive oil and salt to soften it and reduce bitterness.
- Roast Brussels sprouts until they are golden brown for extra flavor and texture.

Why you’ll love it

This salad is packed with nutrients and offers a satisfying crunch from the Brussels sprouts and kale. It’s a great way to enjoy healthy greens while getting a boost of protein from the quinoa. The flavors are fresh and bright, making it a perfect meal for any season.

Serving ideas

Serve this salad chilled or at room temperature as a light lunch or side dish. It pairs well with grilled chicken or fish for a complete meal. Adding some toasted nuts or seeds on top can add an extra crunch.

Storage & leftovers

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep any dressing separate until ready to serve to prevent the greens from becoming soggy. Give it a good toss before eating to redistribute the flavors.