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Kale & Brussels Sprouts Curry Quinoa Salad Recipe

Kale & Brussels Sprouts Curry Quinoa Salad Recipe
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★★★★★

4.9 from 22 reviews

A vibrant and nutritious Kale & Brussels Sprouts Curry Quinoa Salad, combining roasted Brussels sprouts, flavorful curry quinoa, fresh kale, and a zesty honey-Dijon dressing. This wholesome salad is packed with textures and bursts of sweet and tangy flavors, perfect for a healthy lunch or dinner.

Ingredients

Scale

Quinoa and Dressing

  • 1 cup uncooked quinoa
  • 2 cups vegetable broth
  • 2 teaspoons curry powder
  • 1/2 cup dried cranberries
  • 1/2 cup pomegranate arils
  • 1/4 cup slivered almonds
  • 1 Tablespoon lemon juice
  • 3 Tablespoons olive oil
  • 1 Tablespoon dijon mustard
  • 1 Tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Brussels Sprouts and Kale

  • 3 cups shredded Brussels sprouts
  • 1 1/2 Tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 small head kale (finely chopped)

Instructions

  1. Preheat Oven: Preheat the oven to 400 degrees F to prepare for roasting the Brussels sprouts.
  2. Boil Curry Quinoa: In a small pot, combine quinoa, vegetable broth, and curry powder and bring the mixture to a low boil.
  3. Cook Uncovered: Once boiling, stir the quinoa, reduce heat to low and let it simmer uncovered for about 15 minutes, or until most of the liquid has been absorbed.
  4. Cover & Let Sit: Remove the pot from heat, cover it, and let the quinoa sit for about 10 minutes to steam and become fluffy.
  5. Prepare Brussels Sprouts: Toss shredded Brussels sprouts with olive oil, salt, and pepper in a baking pan ensuring they are evenly coated.
  6. Roast Lightly: Roast the Brussels sprouts in the preheated oven for 5-8 minutes, tossing halfway through, until they are lightly browned but not burnt.
  7. Whisk Dressing Ingredients: In a bowl, whisk together lemon juice, olive oil, Dijon mustard, honey, salt, and pepper to create a flavorful dressing.
  8. Toss Kale with Dressing: Place the finely chopped kale in a large bowl and toss it thoroughly with the prepared dressing to evenly coat the leaves.
  9. Add Pomegranate, Cranberries, & Almonds to Quinoa: Once the quinoa is cooked and fluffed, stir in the dried cranberries, pomegranate arils, and slivered almonds until mixed well.
  10. Combine Quinoa & Brussels with Kale: Add the roasted Brussels sprouts and the quinoa mixture to the bowl with the dressed kale. Toss everything together gently to combine all flavors and textures.
  11. Serve: Serve the salad immediately for the best taste, or chill briefly if desired. Enjoy this nutritious, colorful salad as a satisfying meal or side dish.

Notes

  • Keep an eye on the Brussels sprouts while roasting as they can burn quickly.
  • For extra protein, add chickpeas or grilled chicken if desired.
  • This salad can be served warm or cold depending on preference.
  • Substitute honey with agave syrup for a vegan version.
  • Make sure to rinse quinoa thoroughly before cooking to remove its natural bitterness.

Nutrition

Keywords: kale salad, Brussels sprouts salad, curry quinoa salad, healthy quinoa salad, vegetarian salad, roasted Brussels sprouts, superfood salad

Find it online: https://todayquickmeals.com/kale-and-brussels-sprouts-curry-quinoa-salad-recipe/