This salad is pure happiness in a bowl.
It’s simple and fast to prepare. It’s hearty enough to be a main meal, but it can certainly pass as a side dish. And it has all my favorite players: brussels sprouts, leeks, almonds, golden raisins and quinoa.
I’ve been making this recipe for years now on the regular. Like, for real. Almost every week I prepare a big batch of this Quinoa with Roasted Brussels Sprouts and Leeks. The leftovers are phenomenal. No more sad mid-week lunches for me!
It’s also become one of my staples when I’m having company or when I need to bring a dish to a potluck. Since it’s both vegan and gluten free, I know it’s safe for most people to eat. And there isn’t anything fragile about this salad. You can prepare it hours in advance and nothing will get wilted or mushy. Total win.
Also, I’ve successfully converted a few brussels sprout haters with this salad. So it’s pretty powerful. Just saying.
Recipe barely adapted from Gluten-Free Goddess
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 and light green portion only)
- 4 garlic cloves, peeled and minced
- 4 tablespoons extra-virgin olive oil, divided
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/3 cup almonds, roughly chopped
- 1/3 cup golden raisins
- 3 tablespoons balsamic vinegar, divided
- 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 15-18 minutes, covered, until all the water is absorbed. Remove the saucepan from the heat and let the quinoa stand covered for 5 minutes. Then fluff with a fork and set aside to cool.
- Meanwhile, pre-heat your oven to 425 degrees. Wash the brussels sprouts and remove and discard the woody part of the stem and any outside leaves that appear wilted. Cut the brussels sprouts in half lengthwise. Trim the leek by removing and discarding the dark green top portion and any roots at the very bottom. Cut the remaining portion of the leek in half lengthwise, rinse it under cool water and then thinly slice it.
- Toss the brussels sprouts, sliced leeks and minced garlic with 3 tablespoons of the olive oil, the salt and pepper. Transfer to a rimmed baking sheet and roast in your pre-heated oven for 10 minutes. After 10 minutes, remove the baking sheet from the oven. Add the almonds, golden raisins and 2 tablespoons of balsamic vinegar directly to the baking sheet, tossing everything to coat. Place the baking sheet back in your oven and roast for an additional 10 minutes. Remove from the oven and set aside to cool slightly.
- Combine the roasted vegetables and cooked quinoa, tossing with the remaining tablespoons of olive oil and balsamic vinegar.
- Serve while still slightly warm.
- Leftovers can be stored in an airtight container in your refrigerator for 2-3 days. This salad is equally good served cold.