Ingredients: |
Ingredients: VEGAN QUINOA SALAD WITH BRUSSELS SPROUTS & PEPITASVegan quinoa salad in a bowl.
You'll love the crisp Brussels sprouts shredded into this exciting vegan quinoa salad with dried apricots, sunflower seeds, and pepitas, The homemade vinaigrette is fabulous!
prep time
20 MINUTES
cook time
15 MINUTES
additional time
20 MINUTES
total time
55 MINUTES
Mediavine
INGREDIENTS
SALAD
1 ½ cups uncooked quinoa
3 cups low sodium chicken or vegetable broth
½ cup coarsely chopped dried apricots
⅔ cup untoasted pepitas (pumpkin seeds)
⅓ cup raw sunflower seeds
16 oz. Brussels sprouts, trimmed and shredded
1 or 2 carrots, cut into ribbons with vegetable peeler
½ large red onion, sliced or chopped (see note)
½ cup chopped fresh parsley
DRESSING
⅓ cup apple cider vinegar
¼ cup olive oil
2 tablespoons maple syrup
1 tablespoon coarse ground mustard
1 teaspoon ground cardamom
1 teaspoon kosher salt
½ teaspoon ground pepper
Mediavine
INSTRUCTIONS
Combine broth, quinoa, and apricots in a medium saucepan; bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook until tender, about 15 minutes. Spread the quinoa on a rimmed baking sheet to cool completely, about 20 minutes.
Meanwhile, toast pepitas and sunflower seeds in a medium skillet over medium heat, stirring frequently, for 5 minutes, until golden brown. Immediately transfer to a plate to cool.
Whisk vinegar, oil, maple syrup, mustard, cardamom, salt and pepper in large bowl. Add the cooled quinoa, Brussels sprouts, carrots, onions, and parsley; stir to combine. Salad can be served immediately or refrigerated for up to one day.
Just before serving, mix in pepitas and sunflower seeds. If desired, reserve some for garnishing the salad.
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