Brussel Sprout Quinoa Salad with Dried Cherries is naturally Vegan + Gluten-free. Makes a great salad for meal prepping your workweek lunches. This 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:
For the salad:
For the dressing:
Assemble the salad: