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!
Servings: 12
Ingredients
Salad
- 1 ½ cups uncooked quinoa (or 4 ½ cups cooked quinoa)
- 3 cups low sodium vegetable broth
- ½ cup coarsely chopped dried apricots
- ⅔ cup untoasted pepitas (shelled pumpkin seeds)
- ⅓ cup raw sunflower seeds
- 16 oz. Brussels sprouts, trimmed and shredded
- 1 or 2 carrots, cut into ribbons with vegetable peeler
- ½ large red onion, sliced or chopped (see note)
- ½ cup chopped fresh parsley
Dressing
- ⅓ cup apple cider vinegar
- ¼ cup olive oil
- 2 tablespoons maple syrup
- 1 tablespoon coarse ground mustard
- 1 teaspoon ground cardamom
- 1 teaspoon kosher salt
- ½ teaspoon ground pepper
Instructions
- 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.1 ½ cups uncooked quinoa, 3 cups low sodium vegetable broth, ½ cup coarsely chopped dried apricots
- 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.⅔ cup untoasted pepitas, ⅓ cup raw sunflower seeds
- Whisk vinegar, oil, maple syrup, mustard, cardamom, salt and pepper in large bowl.⅓ cup apple cider vinegar, ¼ cup olive oil, 2 tablespoons maple syrup, 1 tablespoon coarse ground mustard, 1 teaspoon ground cardamom, 1 teaspoon kosher salt, ½ teaspoon ground pepper
- Add the cooled quinoa, Brussels sprouts, carrots, onions, and parsley; stir to combine.16 oz. Brussels sprouts, trimmed and shredded, 1 or 2 carrots, cut into ribbons with vegetable peeler, ½ large red onion, sliced or chopped (see note), ½ cup chopped fresh parsley
- 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.
Video
Notes
Variations
- Add cheese: Feta, gorgonzola, blue cheese, or goat cheese are good choices.
- Different greens: Substitute finely chopped cabbage, spinach, or kale for the Brussels sprouts.
- Add nuts: Instead of seeds, try toasted almonds, pecans, or walnuts.
- Substitute a different grain: Farro, barley, brown rice, bulgur (cracked wheat), or couscous (which is really pasta, not a grain).
Nutrition
Serving: 1cup | Calories: 209kcal | Carbohydrates: 26g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 225mg | Potassium: 436mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1547IU | Vitamin C: 36mg | Calcium: 46mg | Iron: 2mg
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