Brussels sprouts have to be one of my favorite veggies of all time!
There’s something about the crispy browned edges (kinda like crunchy potato chips) that is seriously addicting. I know brussels sprouts aren’t for everyone but I make them so often (sometimes I eat a whole bowl of them as my dinner, when Terry isn’t here ha) and maybe those people haven’t tried them roasted?! Plus, I don’t have enough recipes here on the blog with brussels sprouts!
So here we are 🙂
I wanted to share another plant based side dish before Thanksgiving Day too, aside from yesterday’s Roasted Sweet Potatoes with Maple Pecan Date Crumble that is to die for.
Since so many Thanksgiving dishes tend to be on the heavier side, I thought something light and fresh would offset some of the other traditional dishes you may be serving that day. This Lemony Quinoa Brussels Sprouts Salad pairs well with most anything and could provide the perfect balance to your meal.
Fresh lemon zest really adds that extra something to this recipe!
Not to mention it’s vegan, gluten free and super healthy for the health-conscious at your table, like me ha.
This quinoa salad would obviously be tasty at anytime of year – it just so happens to be November, but I would literally eat this every week for easy lunches – it’s that good and super easy to meal prep too. Had to add in some spinach too… for extra greens… you know me!
Every year, my fam spends Thanksgiving up at our lakehouse in Wisconsin. It’s so homey and cozy up there, especially in November. My dad lights a fire and we all watch movies/football with the fire crackling in the background, snacking on veggies/crackers in between getting things ready for the big meal. It’s so nice to catch up with the fam and put away my laptop! I’ll sip wine with my mom and help out in the kitchen but this year I’m bringing a salad (probably something similar to this one) and also some roasted veggies…. and possibly my newest sweet potato dish that I can’t stop talking about LOL.
Maybe my newest vegan Chocolate Chip Cookies too? Idk, that seems like a lot but it’s all worth it. We shall see!
- 1 pound brussels sprouts, halved (or about 4 cups)
- 1 tablespoon olive oil (omit if oil-free)
- pinch of sea salt and pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup quinoa
- 2 cups low-sodium vegetable broth (or water)
- 1/3 onion, diced
- 1/4 cup low-sodium vegetable broth, for sautéing (or 1 tablespoon olive oil)
- 1 clove garlic, minced
- pinch of sea salt and pepper
- 3 cups spinach (or kale)
Lemon Tahini Dressing
- zest and juice of 1 lemon
- 2 tablespoons tahini
- 1–2 tablespoons water, to desired consistency
- 1 teaspoon maple syrup
- sae salt and pepper, to taste
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Toss halved brussels sprouts in oil and sprinkle with salt, pepper and red pepper flakes. Transfer to baking sheet and bake for 20-25 minutes, or until golden and crispy brown.
- In a pot, combine quinoa and vegetable broth. Bring to a boil and reduce heat to simmer for 15 minutes, until quinoa is fluffy.
- Meanwhile, start sautéing onions in 1/4 cup vegetable broth (or 1 tablespoon oil) on medium-high, until transluscent. Mix in garlic, salt, pepper and spinach. Sauté about 3 minutes, until spinach is wilted. Turn off heat.
- In a small bowl, whisk together all ingredients for the Lemon Tahini Dressing until smooth. Set aside.
- In a large serving bowl, combine cooked quinoa, onion/spinach mixture and the brussels sprouts when they’re finished roasting. Then toss with the tahini dressing until well combined.
- Serve and enjoy!
- Serving Size: 4
What kinds of plant based dishes are you bringing for Thanksgiving?!
I want to hear your favorites, leave me a comment below!!