Description

This Brussels sprouts quinoa salad is a hearty fall grain salad with crispy roasted Brussels sprouts and chickpeas, potatoes, kale, quinoa and avocado, topped with a creamy creamy avocado dressing. It makes a great lunch (store the dressing separately) or a great side dish with any protein.

Ingredients

Units

2 cups Brussels sprouts, trimmed and halved
1 (14-ounce can) chickpeas, drained and rinsed
1 large yellow potato, skin-on and cut into 1/4-inch cubes
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon cracked pepper
1/4 teaspoon paprika
2 cups kale, chopped
1 avocado, sliced
1 cup cooked quinoa (from 1/2 dry quinoa)
Creamy Avocado Dressing:
1 cup plain Greek yogurt
1 medium avocado
1 tablespoon fresh lime juice (1 large lime)
1 garlic clove
2 teaspoons fresh dill
1/2 teaspoon onion powder
4 tablespoons plain, unsweetened almond milk or water, to thin out the dressing

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Instructions

Roast the Brussels, potatoes & chickpeas: Preheat the oven to 400°F. Arrange the Brussels sprouts, potatoes, and chickpeas in a single layer on a baking sheet lined with non-stick foil. Sprinkle with olive oil, salt, pepper and paprika and lightly toss on the baking sheet until coated. Remove the potatoes after 25 minutes or when they’re golden brown. Continue roasting the Brussels sprouts and chickpeas 15-20 more minutes until crisping up and turning golden on the edges.. Check for doneness, then remove from the oven.
Cook the quinoa: In another pot, bring 1/2 cup dry quinoa, 1 cup water and ¼ teaspoon salt to a boil. Reduce the heat to a simmer, then cover for 18-20 minutes or until the water is absorbed. Fluff with a fork and set aside.
Make the dressing: Blend all of the dressing ingredients except the almond milk in a food processor. Slowly add the almond milk until it’s pourable. If using a cup blender, start with 2 tablespoons almond milk or water in the cup and add more as needed. The liquid is there to thin out the dressing to a pourable consistency.
Assemble: In a large bowl, add the warm quinoa with the kale, Brussels sprouts, chickpeas and potatoes, then toss. Place in a serving bowl, then top with sliced avocado. Serve within an hour and enjoy.

Notes

Meal prep: Store the quinoa, roasted vegetables, chickpeas and potatoes in an airtight container in the fridge for up to 4 days. Keep the dressing separate (best within 2 days) and slice the avocado fresh.

Swaps: Use spinach or arugula instead of kale, or add grilled chicken or salmon for extra protein.