• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Glowing Fridge
  • Home
  • Recipes
    • Cycle Phase Recipes
      • Menstrual Phase
      • Follicular Phase
      • Ovulatory Phase
      • Luteal Phase
    • Breakfast
    • Smoothies and Juices
    • Drinks
    • Salads
    • Main Dish
    • Glow Bowls
    • Soup
    • Sides
    • Sauces, Dressings and Dips
    • Snacks
    • Sweets
    • Mocktails & Cocktails
  • My Books
    • The Plant-Based Cookbook for Women
    • The Happy Hormone Tracker
    • The Happy Hormone Guide
  • Hormone Health
    • The Happy Hormone Tracker
    • The Happy Hormone Guide
    • Food Chart Download
    • Hormone Blog Posts
    • Cycle Phase Recipes
      • Menstrual Phase
      • Follicular Phase
      • Ovulatory Phase
      • Luteal Phase
  • Lifestyle
    • Beauty
    • Wellness
    • Hormone Health
    • Pregnancy
    • What I Ate
    • Why Vegan?
    • Vegan Starter Guide
    • 5-Day Cleanse
    • The Glow Down
    • Videos
  • KING COFFEE
    • 7-Day KING COFFEE Challenge
    • How to Buy King Coffee/Become a Distributor
    • About Reishi KING Coffee
    • FAQ About KING Coffee + Vegan Reishi Latte
  • Contact
    • Contact Me
    • About
      • About Me
      • My Vegan Story
  • Shop
    • Amazon Store
    • CODES
    • 7-Day KING COFFEE Challenge
    • How to Buy King Coffee
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • How to Buy King Coffee
  • Menstrual Phase Recipes
  • Follicular Phase Recipes
  • Ovulatory Phase Recipes
  • Luteal Phase Recipes
  • My Books
  • Wellness & Lifestyle
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Salads » Lemony Quinoa Brussels Sprouts Salad

    Lemony Quinoa Brussels Sprouts Salad

    Nov 21, 2016 • Festive/Holidays, Follicular Phase, Luteal Phase, Ovulatory Phase, Salads, Sides

    Jump to Recipe·Print Recipe

    Vegan & Gluten Free. Lemony Quinoa Brussels Sprouts Salad. The perfect side dish or healthy lunch! Zesty and lemon-y with all the roasted brussels sprout goodness. Super simple to prepare too. #vegan #quinoa #salad #brusselssprouts

    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!

    Vegan & Gluten Free. Lemony Quinoa Brussels Sprouts Salad. The perfect side dish or healthy lunch! Zesty and lemon-y with all the roasted brussels sprout goodness. Super simple to prepare too. #vegan #quinoa #salad #brusselssprouts

    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!

    lemony-quinoa-brussels-sprouts-salad-5646

    lemony-quinoa-brussels-sprouts-salad-Vegan & Gluten Free. Lemony Quinoa Brussels Sprouts Salad. The perfect side dish or healthy lunch! Zesty and lemon-y with all the roasted brussels sprout goodness. Crazy good and simple to make. #vegan #quinoa #salad #brusselssprouts

    lemony-quinoa-brussels-sprouts-salad-Vegan & Gluten Free. Lemony Quinoa Brussels Sprouts Salad. The perfect side dish or healthy lunch! Zesty and lemon-y with all the roasted brussels sprout goodness. Crazy good and simple to make. #vegan #quinoa #salad #brusselssprouts

    Print

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Lemony Quinoa Brussels Sprouts Salad

    • Prep Time: 15
    • Cook Time: 25
    • Total Time: 40 minutes
    Print Recipe
    Pin Recipe

    Ingredients

    Scale
    • 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

    Instructions

    1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
    2. 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.
    3. In a pot, combine quinoa and vegetable broth. Bring to a boil and reduce heat to simmer for 15 minutes, until quinoa is fluffy.
    4. 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.
    5. In a small bowl, whisk together all ingredients for the Lemon Tahini Dressing until smooth. Set aside.
    6. 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.
    7. Serve and enjoy!


    Nutrition

    • Serving Size: 4

    Did you make this recipe?

    Tag @theglowingfridge on Instagram and hashtag it #theglowingfridge

    Recipe Card powered byTasty Recipes

     

     What kinds of plant based dishes are you bringing for Thanksgiving?!

    I want to hear your favorites, leave me a comment below!!

     

    You Might Like These too:

    • Roasted Sweet Potatoes with Maple Pecan Date CrumbleRoasted Sweet Potatoes with Maple Pecan Date Crumble
    • Quinoa Stuffing with a Cashew Cranberry SauceQuinoa Stuffing with a Cashew Cranberry Sauce
    • Healthier Cranberry Sauce (Refined Sugar Free)Healthier Cranberry Sauce (Refined Sugar Free)
    • Harvest Kale and Quinoa Butternut Squash SaladHarvest Kale and Quinoa Butternut Squash Salad
    • Holiday Kale and Cranberry SaladHoliday Kale and Cranberry Salad
    • Chickpea Avocado ToastChickpea Avocado Toast
    « Roasted Sweet Potatoes with Maple Pecan Date Crumble
    2016 Vegan Holiday Gift Guide for the Cook and the Cozy Gal »

    Reader Interactions

    Comments

    1. Julie Mark

      September 29, 2019 at 11:00 am

      Can I use stevia as a substitute for the maple syrup?

      Reply
      • Shannon Leparski

        September 29, 2019 at 2:42 pm

        Hi Julie! Yes you absolutely could.

        Reply
    2. Jane

      August 30, 2019 at 6:34 pm

      Can this be served room temperature?

      Reply
      • Shannon Leparski

        September 02, 2019 at 10:45 am

        Yes absolutely!

        Reply
    3. Anita

      October 30, 2018 at 7:11 pm

      I am allergic to tahini (sesame) can you suggest a substitution?
      This looks amazing and I want to make it!
      Thank you. Anita

      Reply
      • Shannon Leparski

        November 02, 2018 at 1:36 pm

        You could try cashew butter instead!

        Reply
    4. CJ Miller

      August 13, 2018 at 7:17 pm

      So Good! I used pre-shaved Brussels sprouts(to save on time) and they worked perfectly. This will become a staple dish for me! Thank You

      Reply
    5. Jennifer Zvirzdin

      January 09, 2018 at 7:29 pm

      This was exceptional. Thank you. I couldn’t stop eating it.

      Reply
    6. Elyse

      April 20, 2017 at 6:47 am

      If I was planning on having some of this as leftovers, should I not put the lemon tahini dressing on all of it? Can’t wait to try this! Thank you!

      Reply
    7. Debby

      April 17, 2017 at 7:27 pm

      Just made this and it is great! Spicy! I sprayed the sprouts lightly with olive oil and used broth for the onions.

      Reply
    8. Michelle

      November 22, 2016 at 9:48 am

      What great flavors in the dish! I look forward to trying it soon. I love that it’s dressed with a tahini sauce. Yum!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    SHANNON Leparski

    SHANNON Leparski

    Hi! I'm Shannon, a Certified Hormone Specialist and plant based blogger living in Chicago. I help women heal their bodies bodies from the inside out and balance their hormones naturally through a plant based diet and lifestyle. Let me guide you through it, so you can glow from within and feel the best you've ever felt!

    MY NEW COOKBOOK!

    Fertility Prep eBook!

    Fertility Prep eBook!

    The Happy Hormone Tracker

    The Happy Hormone Tracker

    My Book >> The Happy Hormone Guide!

    A look inside The Happy Hormone Guide. The first ever plant-based vegan book for balancing hormones, increasing energy and reducing PMS symptoms. With recipes and lifestyle tips for each phase of your menstrual cycle. #cyclesycning

    BECOME A PRACTITIONER

    HOW TO DETOX FROM BIRTH CONTROL

    HOW TO DETOX FROM BIRTH CONTROL

    NATURAL BIRTH CONTROL

    NATURAL BIRTH CONTROL

    Want to know the best foods to eat for each phase of your menstrual cycle?

    sign up to start eating in sync with your cycle!

    Footer

    Shannon is a health enthusiast and plant based nutrition advocate, living in Chicago. She studied Health and Fitness at Purdue University and loves everything about the plant based vegan lifestyle, especially creating colorful, nourishing, happy hormone recipes in her kitchen. Read More…

    • Facebook
    • Instagram
    • Pinterest
    • Snapchat
    • Twitter
    • YouTube

    MENSTRUAL PHASE RECIPES

    Vegan Tortilla Mushroom and “Mozzarella Cream” Pizza

    Banana Breakfast Cookies (Vegan & Gluten Free)

    Vegan Crockpot Lentil Soup

    Simple Cucumber Salad (Vegan)

    Copyright © 2022 The Glowing Fridge on the Foodie Pro Theme