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.
MISE EN PLACE.
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!!)
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.