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Lemony Quinoa Brussels Sprouts Salad

  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes


  • 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
  • 12 tablespoons water, to desired consistency
  • 1 teaspoon maple syrup
  • sae salt and pepper, to taste


  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!


  • Serving Size: 4
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