Warm Quinoa Salad with Brussels Sprouts + Pecans + Cranberries
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 tablespoon olive oil
  • ½ cup red onion, chopped
  • 12 ounces Brussels sprouts, trimmed and quartered
  • ½ teaspoon kosher salt, more to taste
  • 2 cups water
  • 1 cup dry quinoa
  • ½ cup chopped pecans
  • ⅓ cup dried cranberries
  • ¼ cup Gorgonzola cheese, crumbled, more to garnish
  1. Heat the olive oil in a medium skillet.
  2. Add the onion and cook until soft, about 3 minutes,
  3. Add the Brussels sprouts and salt. Set the heat to medium and stir.
  4. Meanwhile, bring the water to a boil in a medium saucepan. Add the quinoa, reduce the heat to simmer, and cover. Cook for about 15 minutes, until all the liquid is soaked and you can fluff the quinoa with a fork.
  5. Toss the pecans and cranberries into the Brussels sprouts, stir, and cook until the sprouts are tender, the cranberries soften a little, and the nuts get a bit toasty.
  6. Remove from the heat and toss the Brussels sprout mixture with the quinoa. Add the cheese, stir, and then finish with a little sprinkle more of cheese.
  7. Serve warm.
Recipe by Sugar Dish Me at https://www.sugardishme.com/warm-quinoa-salad-with-brussels-sprouts-pecans-cranberries/