Brussels Sprouts, Sweet Potato & Quinoa Salad

I’m prepping for Thanksgiving.

In part because I love food, but primarily because any holiday that doesn’t require trips to the mall, costumes and/or hours spent on Amazon, is all right by me. Therefore, during the upcoming weeks I plan to experiment with recipes in order to fine-tune a menu worthy of being devoted to a day of gratitude, family and feasting.

I promise to share all recipes that make the cut with you, friends.

I know some of you may be intimidated by the idea of a multi-step recipe but please don’t be. Everything can be prepped the day before and tossed together last minute and I promise after you make it once you’ll realize it’s actually pretty simple. Yes, you may need to prep for 30 minutes or so the day before but is that really so bad?

Bring a friend, grab a glass of wine, take pics & play some great music.

Shredded Brussels Sprouts with Sweet Potatoes & Quinoa

For Quinoa:
1 cup quinoa rinsed
1 1/2 cups good vegetable broth

For Sweet Potatoes:
1 tablespoon olive oil
2 cups sweet potatoes, peeled and diced

For Dressing:
1/3 cup olive oil
1/4 cup fresh lemon juice
2 tsp. pure maple syrup
2 tsp. Dijon mustard

For Salad:
2 cups sliced Brussels sprouts (you can buy pre-sliced Brussels at Whole Foods & Trader Joe’s)
2 green onions, minced
1/3 cup dried cranberries or cherries
1/3 cup roasted sunflower seeds or your favorite nut/seed

Preheat oven to 425 degrees.

While oven preheats, place quinoa and broth into a pot. Bring to a boil over medium heat. Cover and reduce heat to low, simmer for 15-20 minutes until all liquid is absorbed. Set aside to cool.

Meanwhile toss sweet potatoes with 2 tbsp. olive oil and a pinch of salt. Place on a baking sheet and roast at 425 degrees for 20 minutes or until potatoes are crispy and soft.

While sweet potatoes cook, make dressing by whisking all ingredients together.
To assemble the salad, in a large bowl combine cooked quinoa, roasted sweet potatoes, sliced Brussels sprouts, green onions, cranberries, and sunflower seeds. Drizzle with dressing and stir to combine.