Quinoa with Roasted Brussels Sprouts and Leeks

  • Quinoa with Roasted Brussels Sprouts and Leeks
  • Quinoa with Roasted Brussels Sprouts and Leeks
  • Quinoa with Roasted Brussels Sprouts and Leeks
Posted on May 26, 2013

This is happiness in a bowl. A simple and fast quinoa salad with all my favorite players: brussels sprouts, leeks, almonds and golden raisins. You really can’t go wrong here. I’ve been making this recipe for a couple years now and it never disappoints. It’s also the perfect dish to take with you to a potluck or to serve at your own party – no fragile greens that will wilt under the weight of a dressing and no mayonnaise or dairy that will spoil when exposed to the heat of the sun. I always make a big batch and eat the leftovers for days. It’s delicious warm or cold.



Recipe adapted from Gluten-free Goddess

Quinoa with Roasted Brussels Sprouts and Leeks

Serves 2-3 as a main dish, 4-6 as a side dish

Quinoa with Roasted Brussels Sprouts and Leeks


  • For the Quinoa
  • 1 cup quinoa
  • 2 cups water

  • For the Salad
  • 12 ounces brussels sprouts
  • 1 leek (use the bottom white/light green portion only)
  • 4 garlic cloves, minced
  • 1/3 cup almonds, roughly chopped
  • 1/3 cup golden raisins
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 4 tablespoons extra-virgin olive oil
  • 3 tablespoons balsamic vinegar


  1. Make the quinoa. Combine the quinoa and water in a medium saucepan over medium-high heat. Bring to a boil and then reduce the temperature to maintain a simmer. Simmer for 15-20 minutes, covered, until all the water is absorbed. Remove from the heat and let the quinoa stand covered for 5 minutes. Then fluff with a fork and set aside to cool.
  2. Meanwhile, pre-heat your oven to 425 degrees. Wash the brussels sprouts, remove their outermost leaves and halve or quarter them, depending on the size. Trim the leek by removing and discarding the top dark green/thick portion and the roots at the very bottom. Cut the remaining portion in half lengthwise, rinse under cool water and then slice.
  3. Toss the brussels sprouts, leeks and minced garlic with 3 tablespoons extra-virgin olive oil, salt and pepper. Transfer to a rimmed baking pan and roast in your pre-heated oven for 10 minutes. After 10 minutes, remove the baking pan from the oven. Add the almonds, golden raisins and 2 tablespoons of balsamic vinegar directly to the same pan and toss everything together. Place the pan back in your oven and roast for an additional 10 minutes. Remove from the oven and set aside to cool slightly (about 5-10 minutes). Add everything to the cooked quinoa and toss gently to combine. Drizzle on another tablespoon of olive oil and balsamic vinegar. If you like, sprinkle on a little more salt and pepper.
  4. This salad is great eaten right away when it’s still slightly warm. But the cold leftovers are equally fabulous. Leftovers can be stored in an airtight container for 2-3 days.


  • Can’t wait to try this because we love roasted brussels sprouts. But I am going to wait until they are in season here.


    • Thanks Terryl!

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