Quinoa Lentil & Crispy Brussels Sprout Salad

I won’t bore you with the many health benefits of this salad.

Instead, let’s focus on the amazing fall flavors in this little delight. We’ve got protein packed quinoa & lentils, crispy Brussels sprouts, tart cranberries, crisp scallions, and toasted pecans, all tossed with lemon juice and olive oil.

It’s hearty & fresh and loaded with texture.

Feel free to use this recipe as a template and tweak it to suit your taste or use whatever you happen to have in your fridge. I’m a die-hard Brussels sprouts fan, but you could easily substitute roasted broccoli or whatever green veggie you’re loving at the moment. Walnuts, almonds or pumpkin seeds could easily be substituted for the pecans and dried cherries would be a delicious alternative to dried cranberries.

You get where I’m going with this…

Quinoa Lentil & Crispy Brussels Sprout Salad

1 cup dried lentils, any color
1 cup dried quinoa, rinsed
4 1/2 cups vegetable broth, divided
1 tsp. curry powder
16 oz. Brussels sprouts
1/2 cup chopped scallions
3 Tbsp. olive oil, divided
1/2 lemon, juiced
1/3 cup chopped toasted pecans
1/3 cup dried cranberries
Salt and pepper

Preheat the oven to 400 degrees F. Place the quinoa in a medium stockpot with 1 1/2 cups of vegetable broth. Bring to a boil, then cover and reduce the heat to medium-low. Cook for 12-15 minutes until the quinoa is fluffy. Place lentils in a medium stockpot with 3 cups of vegetable broth and 1 tsp. curry powder. Cook for 20-25 minutes or until lentils are tender. When done, drain the lentils.

Meanwhile, cut the brussels sprouts in half and slice thin. Place them on a rimmed baking sheet and drizzle with 1 tbsp. olive oil. Toss to coat then spread them out thin and salt and pepper. Bake for 20-25 minutes, until crispy.

To make the dressing: whisk together the remaining 2 tbsp. olive oil and lemon juice.

Fluff the quinoa and lentils and place in a large bowl. Add the crispy Brussels sprouts, chopped scallions, pecans and dried cranberries. Toss and salt and pepper to taste. Serve immediately.