Vegan Quinoa Salad with Brussels Sprouts & Pepitas
You'll love the crisp Brussels sprouts shredded into this exciting vegan quinoa salad with dried apricots, sunflower seeds, and pepitas, The homemade vinaigrette is fabulous!
Combine broth, quinoa, and apricots in a medium saucepan; bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook until tender, about 15 minutes. Spread the quinoa on a rimmed baking sheet to cool completely, about 20 minutes.
Meanwhile, toast pepitas and sunflower seeds in a medium skillet over medium heat, stirring frequently, for 5 minutes, until golden brown. Immediately transfer to a plate to cool.
Whisk vinegar, oil, maple syrup, mustard, cardamom, salt and pepper in large bowl. Add the cooled quinoa, Brussels sprouts, carrots, onions, and parsley; stir to combine.
Salad can be served immediately or refrigerated for up to one day. Just before serving, mix in pepitas and sunflower seeds. If desired, reserve some for garnishing the salad.
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Notes
Variations
If desired, add cheese. Feta, gorgonzola, blue cheese, or goat cheese are good choices.
Substitute finely chopped cabbage, spinach, or kale for the Brussels sprouts.
Instead of seeds, try toasted almonds, pecans, or walnuts.
Substitute a different grain: farro, brown rice, bulgur (cracked wheat), or couscous (which is really a pasta, not a grain).