Warm Crunchy Brussels Sprouts & Quinoa Salad

This was so delicious, I had to share the recipe.

You are thinking to yourself, another Brussels sprouts recipe that claims to be the BEST?      

I found this recipe on How Sweet Eats, and did my own thing.   I've made it a few times now, it is that good.

It seems like a lot of steps, but if you have the dressing made and your quinoa already cooked, then you are more than half way there.


The salad is best served warm, but room temp works too.....just don't put it in the fridge, or you will lose the crunch.  

And I know you are on a diet, and are afraid of breadcrumbs and nuts.
Well, then don't make this recipe, cause the "crunch" comes from the toasted nuts and toasted crumbs.    Got it?

With these amounts, I always have leftover dressing and breadcrumbs, so save them for another veg dish.  Like roasted squash with farro or quinoa.

Here's how I made it:

Warm Crunchy Brussels & Quinoa: (so good!!)

  • 1 cup cooked quinoa
  • 1 tablespoon unsalted butter
  • 1/2 cup seasoned panko breadcrumbs
  • 1 pound Brussels sprouts, trimmed & sliced thin
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • kosher salt and pepper
  • 1/4 cup slivered almonds
  • 1/4 cup freshly grated parmesan cheese (for garnish)

Lemon Vinaigrette:

 2 tbsp lemon juice
 2 tbsp sherry wine or champagne vinegar
 1 tbsp honey
 1 large garlic clove, shaved on a mandolin (it makes a paste and dissolves)  
 sea salt & pepper
 1/4 cup olive oil

Measurements don't have to be exact, you can use less dressing and you don't have to dump all the crumbs and nuts on top, it's just a guide.  

Make the dressing and whisk with a fork.  Set aside.

Cook your quinoa, (which I do during the week and portion it out in the freezer, so I always have it ready to go for dishes like this). 

Slice your Brussels thinly with a chef's knife (mandolin will make them too thin).

Saute them in a frying pan with olive oil and the 3 minced garlic cloves until browning, about 6 minutes.    I season mine while cooking in the pan with kosher salt & pepper. 

In a smaller pan, cook the breadcrumbs (I buy Cento seasoned panko) with the tablespoon of butter until golden.   Set aside.

Same with the slivered almonds.   Toast in a dry pan or the toaster oven, watch that they don't burn.   Just a minute or two.

Pour the brussels into a large bowl with the cooked quinoa and pour some of the dressing over the salad. 

Just before serving, top with the warm salad with the crunchy toasted breadcrumbs and toasted nuts.

Just a flurry of Parmesan on top is all you need.

Ready.  Set.  Eat.




Anonymous said…
How do I print from your site? Thanks
Stephanie said…
I saw this recipe when it was first posted but I didn't try it until I saw that you had done it. I know that you're recipes tend to be no nonsense so if you thought it was worth it then I'd be willing to try it. There are some extra steps but I think they're all worth it.

I think that all the textures and flavours make this one a winner.
Stacey Snacks said…

I have made it 3 x so far....love it!!! It is best served warm.
It's addictive!

Let me know how you like it.