Tangy, juicy, and texture rich, Shaved Brussels Sprouts Citrus Quinoa Salad with a snappy Honey-Orange Dijon Vinaigrette is packed with winter citrus goodness! Perfect for meal prep, lunch and sharing, Shaved Brussels Sprouts Salad is simple to make. #VegetarianLunch #VeganSalad #VeganLunch #GlutenFree #ShavedBrusselsSproutSalad
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Shaved Brussels Sprouts Citrus Quinoa Salad with a snappy Honey-Orange Dijon Vinaigrette

Tangy, juicy, and texture rich, Shaved Brussels Sprouts Citrus Quinoa Salad with a snappy Honey-Orange Dijon Vinaigrette is packed with winter citrus goodness! Perfect for meal prep, lunch and sharing, Shaved Brussels Sprouts Salad is simple to make. gluten free + vegetarian or vegan *See blog post for additional tips! 
Course Salad
Cuisine American
Keyword Shaved Brussels Sprouts Citrus Quinoa Salad, Shaved Brussels Sprouts Quinoa Salad
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 Servings
Calories 353kcal
Author Traci York | Vanilla And Bean

Ingredients

For the Salad:

  • 3/4 C (140g) Quinoa
  • 1 1/3 C (295g) Water
  • 3/4 C (100g) Pecans
  • 1/4 C (40g) Hulled Sunflower Seeds
  • 1/2 lb (227g) Brussels Sprouts about 5 C when shaved
  • 5 Mandarins / Clementins / Satsumas / Blood Orange any small citrus
  • 1 Pomegranate seeds/arils removed, about 1 C
  • One Additional Orange and/or Micro Greens for Garnish (optional)

For the Dressing:

  • 1/3 C (60g) Orange Juice fresh squeezed, about one large orange
  • 2 Tbs Olive Oil
  • 2 Tbs Dijon Mustard
  • 1 1/2 Tbs Apple Cider Vinegar
  • 3-4 tsp Raw Honey or Maple Syrup
  • 1/4 tsp Fine Sea Salt

Instructions

For the Salad:

  • Cook the Quinoa: Rinse quinoa throughly under running water. In a small sauce pot add the quinoa, water and a pinch of salt. Bring to a simmer, then turn heat to low. Cook unlidded for about 13-14 minutes or until the quinoa is tender and the 'tails' show. Remove from heat, lid the pot and let stand for 10 minutes. Fluff with fork and transfer to a large mixing bowl. Set in the refrigerator to cool. 
  • Toast the Nuts: Meanwhile, preheat oven to 325F (163C). To a medium pan, add the pecans and sunflower seeds. Toast for about 8-10 minutes. They can go from toasty to burnt quickly, so keep an eye on them. Transfer to a cutting board, give them a rough chop and allow to cool. Set aside.
  • Shred/Shave the Sprouts
    A. Using a Food Processor: Trim the ends of the Brussels sprouts, and remove any soft or rough outer leaves. Attach the slicer attachment in the work-bowl of a food processor. Shred the Brussels sprouts in about small batches, depending on the size of the processor chute. They're now ready to be used in the recipe. Set aside.
    B. Using a Knife: Trim the ends of the Brussels sprouts, and remove any soft or rough outer leaves. Slice the Brussels sprouts in half. Turn each half face down and slice the sprouts thin. They're now ready to be used in the recipe. Set aside. 
  • Peel the Citrus: removing as much white pith as possible. Slice each wedge piece in half. Supreme and slice any citrus that will be used for garnish.

For the Dressing:

  • In a small bowl, whisk together the orange juice, olive oil, mustard, apple cider vinegar, honey (or maple syrup), and salt. Adjust sweetness to taste. 

To Assemble:

  • To the cool quinoa, add the Brussels sprouts, citrus pieces, cooled nuts/seeds, and pomegranate arils. Pour in the dressing and mix throughly. Allow to chill for about 30 minutes before serving to allow the flavors to marry, if possible. Store in a lidded container in the refrigerator for up to three days. 

Nutrition

Calories: 353kcal | Carbohydrates: 43g | Protein: 8g | Fat: 19g | Saturated Fat: 2g | Sodium: 171mg | Potassium: 621mg | Fiber: 8g | Sugar: 20g | Vitamin A: 810IU | Vitamin C: 63.4mg | Calcium: 74mg | Iron: 2.4mg