Shaved Brussels Sprout, Kale and Quinoa Salad in a Lemony Dijon Dressing
Try this Shaved Brussels Sprout, Kale and Quinoa Salad in a Lemony Dijon Dressing recipe, or contribute your own.
Try this Shaved Brussels Sprout, Kale and Quinoa Salad in a Lemony Dijon Dressing recipe, or contribute your own.
- 2 tbsp dijon mustard
- 1/3 cup sliced almonds
- 1/2 cup fresh lemon juice
- pinch of pepper
- 1/4 tsp kosher salt
- 4 cups of tuscan kale (about 1 bunch) (i have made it wit
- 4 cups shaved or thinly sliced brussels sprouts
- 1/3 cup tart dried cherries optional but recommended
- 1/4 cup finely grated pecorino optional (could add up to 1 cup if you want it more cheesy and more like a caesar salad)
- 2 cups cooked quinoa (approximately 1/2 cup uncooked yiel
- 1 tbsp minced shallot
- 1 small minced garlic clove
- 3 tablespoons (or up to 1/4 cup olive oil) (i switch it up depen but like it best with 3 tablespoons olive oil because i like the tanginess of the dressing. add more olive oil to make it less lemony or tangy)
- Carbohydrate 4.50926278252444 g
- Cholesterol 0 mg
- Fat 2.89418777818963 g
- Fiber 0.955638878428401 g
- Protein 1.55403611182889 g
- Saturated Fat 0.216120555581575 g
- Serving Size 1 1 -8 serving (44g)
- Sodium 107.802177893912 mg
- Sugar 3.55362390409604 g
- Trans Fat 0.15845666668655 g
- Calories 44 calories
Step-by-step
- In a medium saucepan, place ½ cup quinoa and water. Bring to a boil. Once boiling, turn heat to simmer, cover and let simmer for 15 minutes or until water is absorbed. Once water is absorbed, turn off heat and let cool briefly. Fluff with fork before using. Note: ½ cup uncooked quinoa will yield about 2 cups cooked quinoa.
- Combine lemon juice, dijon mustard, shallot, garlic, salt and pepper in a small bowl. Whisk to combine and let sit for flavors to combine for minimally 15 minutes, up to 30 minutes while you prep the kale and brussel sprouts.
- Whisk olive oil into the lemon-mustard mixture. Add additional salt and pepper to taste.
- Place a small skillet on the stove on medium high heat. Add almonds and stir frequently until just starting to turn golden brown in a few places, about 2 minutes. Remove from heat and sprinkle with salt. Set aside.
- Combine Kale and Brussels Sprouts in a large bowl. Add cheese and toss to combine.
- Pour ½ the dressing and toss to combine. Add remaining dressing as desired.
- Add cherries, almonds, and quinoa and toss to combine.
- Garnish with additional almonds and cherries if desired.
A Housewife's Delight: Shaved Brussels Sprout, Kale, and Quinoa Salad
As a busy housewife, juggling work, kids, and a never-ending to-do list, I always crave simple yet satisfying meals that don't take hours to prepare. This Shaved Brussels Sprout, Kale, and Quinoa Salad is my go-to recipe for a quick, healthy, and incredibly flavorful dinner. It’s packed with nutrients, beautiful to look at, and best of all, it’s incredibly easy to whip up even on the busiest of weeknights. The vibrant colors and textures alone are enough to brighten even the most hectic day. Forget spending hours in the kitchen; this salad comes together in minutes, leaving you with more time to focus on the things that truly matter. This recipe also offers a fantastic way to incorporate healthy greens into my family's diet. Brussels sprouts, often met with resistance by picky eaters, become utterly irresistible when shaved thin and tossed in this zesty lemon-Dijon dressing.
The secret lies in the perfectly balanced dressing. The tangy lemon juice, sharp Dijon mustard, and subtle sweetness of the dried cherries create a symphony of flavors that dance on your tongue. A sprinkle of crunchy almonds adds a delightful textural contrast to the tender kale and Brussels sprouts. The quinoa adds a hearty base, making this salad more than just a side dish; it's a complete and satisfying meal. And for those who love cheese, like me, the optional addition of Pecorino Romano takes it to another level, imparting a creamy richness that complements the other flavors impeccably. You can adjust the cheese quantity to your liking, making it as cheesy or as light as you prefer. I've experimented with different amounts, and it's surprisingly versatile; it can be a light, refreshing salad or a more substantial, almost Caesar-like salad, depending on your preference for cheese.
The beauty of this recipe lies in its adaptability. I often adjust the ingredients based on what I have on hand or what my family is craving. Sometimes I'll add other nuts or seeds for extra crunch, or swap out the dried cherries for fresh cranberries or pomegranate seeds. The possibilities are endless! This recipe is a testament to the fact that healthy eating doesn't have to be boring or time-consuming. It proves that a delicious, nutritious meal can be ready in a flash, even for a busy mom like myself. The simple elegance of this salad is perfect for a casual weeknight dinner or a more formal gathering. I often make a larger batch and enjoy leftovers for lunch the next day, making it a versatile meal for all occasions.
This salad transcends being just a recipe; it's a reminder that even amidst the chaos of daily life, there's always time to create something delicious, healthy, and fulfilling. It's a small act of self-care, a moment of mindful eating, and a testament to the power of simple ingredients transformed into something extraordinary. I highly recommend this recipe to fellow busy homemakers who need a reliable, flavorful, and healthy meal option without sacrificing precious time. Enjoy!
