Brussels Sprouts and Quinoa Salad

Happy Saturday 😊

Not too too happying for us though, as we are expecting 2 cm of snow. Yep. Oct 19. How fun, early Winter, way too early 🫤😅🫤😅 At least we managed to kinda tidy up the backyard yesterday. As we couldn’t finish building up the green house, we moved parts and whatnot into the sheds. We also managed to cut grass for the last time. What we couldn’t do, yet, is to gather falling leaves. Our trees are yellow yes, but mostly still intact. So we don’t have abundant leaves on the backyard. They are Swedish Aspen, I believe. They grow super tall, and I noticed for the 4 years we are with them, they tend to hold their leaves last. While neighbors trees mostly without leaves (by now), ours still bushy with their golden leaves.

Anyhoo!

Today’s recipe is my favorite salad. I can just eat it by itself throughout the day, by myself 😁😍😁😍

1 bag of Brussels sprouts
2 c water
1 c quinoa
1 super handful dried cranberries
1 super handful walnut halves
Extra virgin olive oil
Lemon juice to taste
Salt and Pepper to taste
1 -2 tbsp unsalted butter
1 small onion
5 garlic

Steam Brussels sprouts

Rinse quinoa, set to side

Slice thinly onion and garlic, caramelize them in melted butter on low-medium heat. Place in a large bowl

Using the same pot, pour in water, bring to boil. Add in rinsed quinoa, turn down heat to low. Cover and let simmer for 10 minutes.

Meanwhile, toast walnut halves. Dump onto caramelized onion/garlic, along with dried cranberries

By now your quinoa is done. Take off from heat, open lid, and fluff the quinoa. Let cool to room temperature.

By now Brussels sprouts are done as well. Let cool to room temperature. Once cooled, slice the bottom end of each sprouts and peel the leaves one by one, add them into the bowl along with cooled quinoa.

Drizzle olive oil, season with lemon juice, salt, and pepper. Mix to combine well.

Enjoy 😍😍😍😍

Print Recipe

Brussels Sprouts and Quinoa Salad

Servings: 0

Ingredients

• 1 bag of Brussels sprouts
• 2 c water
• 1 c quinoa
• 1 super handful dried cranberries
• 1 super handful walnut halves
• Extra virgin olive oil
• Lemon juice to taste
• Salt and Pepper to taste
• 1 -2 tbsp unsalted butter
• 1 small onion
• 5 garlic

Instructions

• Steam Brussels sprouts
• Rinse quinoa, set to side
• Slice thinly onion and garlic, caramelize them in melted butter on low-medium heat. Place in a large bowl
• Using the same pot, pour in water, bring to boil. Add in rinsed quinoa, turn down heat to low. Cover and let simmer for 10 minutes.
• Meanwhile, toast walnut halves. Dump onto caramelized onion/garlic, along with dried cranberries
• By now your quinoa is done. Take off from heat, open lid, and fluff the quinoa. Let cool to room temperature.
• By now Brussels sprouts are done as well. Let cool to room temperature. Once cooled, slice the bottom end of each sprouts and peel the leaves one by one, add them into the bowl along with cooled quinoa.
• Drizzle olive oil, season with lemon juice, salt, and pepper. Mix to combine well.
• Enjoy

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