Smashed Brussel Sprouts Salad With Quinoa
Servings: 2 servings
Calories: 482kcal
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Ingredients
- ½ cup (85 g) quinoa
- 5 oz (140 g) Brussel sprouts
- 1 tbsp olive oil
- 4 oz (115 g) carrot (cut into ½ inch pieces)
- ¼ tsp thyme, dried
- 2 tbsp maple syrup
- 1 tbsp soy sauce
- ¼ tsp sesame oil
- ¼ tsp garlic powder
- 2 oz (55 g) spinach
- 1 handful parsley, fresh
- ½ avocado (diced)
- 2 tbsp almonds (chopped)
- Salt and pepper to taste
Instructions
- Cook ½ cup quinoa according to package instructions. Reserve until needed.
- Meanwhile, in a small pot of salted boiling water, cook the Brussel sprouts until a knife can easily go through them, about 5-8 minutes depending on the size of the Brussel sprouts. Take the cooked Brussel sprouts off the water and smash them with the back of a plate.
- In a medium sized skillet over medium heat add 1 tbsp of olive oil, thyme, smashed Brussel sprouts and carrot pieces. Cook, mixing often, until the Brussel sprouts and carrots are slightly browned and charred. Take off the stove and add cooked quinoa, parsley leaves and spinach and mix. Season with salt. Rest until needed.
- In a small bowl mix maple syrup, soy sauce, sesame oil and garlic powder. Rest until needed.
- Serve salad and top with avocado and chopped almonds. Sprinkle black pepper to taste and drizzle maple soy dressing.
Nutrition
Calories: 482kcal | Carbohydrates: 61g | Protein: 14g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Sodium: 1172mg | Potassium: 1250mg | Fiber: 13g | Sugar: 17g | Vitamin A: 12925IU | Vitamin C: 80mg | Calcium: 157mg | Iron: 5mg