BRUSSELS SPROUTS & QUINOA SALAD

Brussels Sprouts & Quinoa Salad image

With Brussels sprouts for the green and cranberries for the red, I make a cheery Christmastime salad. Refreshing and versatile, it works with any kind of nut or dried fruit. -Cameron Stell, Los Angeles, California

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil, divided
3 shallots, minced
3 garlic cloves, minced
2 cups plus 2 tablespoons water, divided
1 cup quinoa, rinsed
1 cup fresh Brussels sprouts
1/2 cup dried cranberries
1/2 cup chopped walnuts, toasted
2 tablespoons chopped fresh parsley
1/4 cup lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add shallots; cook and stir 3 minutes. Add garlic; cook 1 minute longer. Remove., In same saucepan, bring 2 cups water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork. Cool., Meanwhile, microwave Brussels sprouts with remaining water, covered, on high until tender, 6-8 minutes, stirring every 2 minutes. Drain. When cool enough to handle, remove leaves from sprouts. Discard cores., Combine cooled quinoa, Brussels sprouts leaves, cranberries, walnuts and parsley. Whisk together lemon juice, salt, pepper and remaining olive oil. Stir in shallots and garlic. Toss with quinoa mixture. Refrigerate, covered, 20 minutes. ,

Nutrition Facts : Calories 286 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 206mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges