Look at me, posting a Thanksgiving recipe before the holiday! I’m never that organized. This weekend went by so fast with working, cooking, and let’s be honest, Pinteresting. It’s a black hole when I log on.. suddenly an hour went by and all I did was look at cool font roundups, portrait photography ideas, and chic modern houses I want to live in! I did edit some photos from a portrait shoot I did… let’s just say Lightroom is becoming my best friend.
Anyway, this Maple Roasted Brussel Sprout Quinoa Salad is seriously where it’s at. I roasted some brussel sprouts that I grew in my garden(!) with melted coconut oil, salt, pepper, and maple syrup. Ohhh emmm geee you guys. I’m surprised I even had any left for the salad with how may I was just popping in my mouth. They were like candy!
And really, why do brussel sprouts have such a bad rap? I remember as a kid having the worst aversion to them when I had never even seen one.
Then I just sauteed quinoa with a teensy bit of coconut oil until it got nice and toasty then covered it with some water and brought it to a boil and let simmer for about twenty minutes. Voila – quinoa! Which I did not take a picture of.
Add in some dried cranberries and I thought this salad was complete. But then I found some slivered almonds and added them to the salad and you guys. It was officially complete. The almonds add this lovely little crunch factor while not overpowering the maple roasted brussels, nutty quinoa, and sweet cranberries.
It was delightful when it was warm straight out of the pan, and it might have even got better after being in the fridge overnight. The brussel sprouts held their firmness and developed even more maple-y taste. ♥
Make this for a Thanksgiving dish, or maybe after the holiday when you’re craving something healthy after eating a little too much stuffing and green bean casserole and pumpkin pie (which I know I will)! Just one more question: is it stuffing or dressing?
I didn’t mention, but this is both vegan and gluten free! Linking up with Meatless Monday 🙂
- 1 pound fresh brussel sprouts
- 2 tbsp coconut oil, melted
- 2-3 tbsp maple syrup
- 1 tsp salt
- 1/2 cup quinoa
- 1 tsp coconut oil
- 1/2 cup craisins
- 1/4 cup silvered almonds
- Preheat oven to 400F. Wash the brussel sprouts. Dry them, cut off the hard bottom, then cut in half. Place them all in a bowl. In a small bowl, mix melted coconut oil, maple syrup, and salt. Pour over the brussel sprouts and stir to combine evenly. Place in the oven to bake for 20 minutes, flipping them halfway through.
- Heat 1 tsp coconut oil over medium/low heat in a small saucepan and add the rinsed quinoa. Toast it for 1-2 minutes, until there starts to be an aroma. Cover with 1 cup water and bring to boil; reduce heat to low and let simmer for 20 minutes or until all water is absorbed.
- Add the roasted brussels to the pot once quinoa is done and add craisins and almonds. Stir to mix and serve!