Brussels Sprouts Salad with Quinoa Apple and Feta
Brussels sprouts are petite cabbages that transform under heat, turning soft and sweet after roasting or sauteing. You can leave your brussels sprouts halved in this recipe or shave them in a food processor with your radicchio to make your salad less rustic and have more volume. This recipe uses hearty vegetables so it is great to make for meal prep for the week so you have a week of lunches ready to go.
- 1 cup uncooked regular or tricolor quinoa
- 1 teaspoon kosher salt, divided
- 1/4 cup fresh orange juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons extra-virgin olive oil, divided
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped fresh thyme
- 12 ounces Brussels sprouts, trimmed and halved
- 2 cups chopped radicchio (from 1 head)
- 1 cup chopped Golden Delicious apple
- 1 1/2 ounces goat or feta cheese, crumbled (about 1/3 cup)
- Cook quinoa in water according to package directions. Add 1/4 teaspoon salt; stir to combine. Set aside.
- Whisk together orange juice, vinegar, 1 tablespoon oil, honey, mustard, thyme, and 1/4 teaspoon salt in a small bowl.
- Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Add Brussels sprouts; cook, stirring often, until browned and crisp, 8 to 10 minutes. Sprinkle with remaining 1/4 teaspoon salt.
- Place quinoa in a large bowl and toss with warm brussels sprouts, radicchio, apple, cheese, and dressing. Season with salt and pepper to taste and serve. You can also make this salad a head and store in the refrigerator overnight to let the flavors meld.