Brussel Sprout Quinoa Salad with Dried Cherries is naturally Vegan + Gluten-free.
Makes a great salad for meal prepping your workweek lunches. This quinoa salad would also be a great option to serve this holiday season!
I have this thing for quinoa salads. Quinoa based salads are my go-to lunch option and I make some sort of salad with quinoa a few times a month.
Quinoa is a great complete protein source and makes for a filling salad. As the seasons change, so does my quinoa salad. Cooked quinoa serves as the salad base and I add different fruits and veggies depending on the time of year.
Lately I have been loving raw brussel sprouts. Usually I just roast brussel sprouts but the past few weeks I have been craving raw veggies. The more raw vegetables the better.
If you have been following the blog for awhile, you might already know my obsession with Michigan dried cherries. When I make any kind of salad, there is a pretty good chance there are some dried cherries. I just love them. They add a pop of sweetness to the salad which I think is needed to balance out the raw brussel sprouts.
For the salad dressing, I went with an easy homemade citrus based vinaigrette.
This salad is a great make-ahead salad. The salad can be served right away after making it, but it actually tastes better after it has chilled in the refrigerator a few hours.
This Brussel Sprout Quinoa Salad with Dried Cherries is:
A perfect make-ahead salad
Filling Vegan lunch option
Great for fall entertaining
If you make this recipe, leave a comment or tag us #thymeandlove on Instagram! I love to see what you've been making.
For the salad:
- 1 Cup Uncooked Quinoa, rinsed
- 2 Cups Vegetable Broth or Water
- 1 Pound Brussel Sprouts, ends trim and thinly sliced
- ⅔ Cup Toasted Walnuts, roughly chopped
- ½ Cup Dried Cherries
- ½ Cup Fresh Parsley, chopped
- ¼ Cup Green Onions, thinly sliced
- Juice of 1 Orange
- Juice of 1 Lemon
- ¼ Cup Extra Virgin Olive Oil
- ½-1 Tsp Maple Syrup
- ¾ Tsp Sea Salt
- ¼ Tsp Freshly Ground Black Pepper
For the salad:
- In a medium saucepan, and the quinoa and vegetable broth. Bring to a boil, stir and reduce heat to low. Cover. Cook until the all the liquid has been absorbed and the quinoa is fluffy, about 15 minutes. Let cool at least 20 minutes before assembling the salad. You can make the quinoa the day before too.
- In a large bowl add the cooked quinoa, sliced brussel sprouts, walnuts, dried cherries, parsley and green onions. Toss together until combined.
For the dressing:
- Whisk together all of the salad dressing ingredients until combined. Taste and add more salt or maple syrup if needed for sweetness.
Assemble the salad:
- Pour the dressing over the salad and toss together. Taste and season with salt and pepper if needed.
- If not serving right away, refrigerate until serving. This salad will taste better once it has chilled a few hours.