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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 363.9
  • Total Fat: 9.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 242.5 mg
  • Total Carbs: 61.4 g
  • Dietary Fiber: 13.9 g
  • Protein: 12.9 g

View full nutritional breakdown of Quinoa, Cranberry, Brussel Sprouts, and White Bean Salad calories by ingredient
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Quinoa, Cranberry, Brussel Sprouts, and White Bean Salad

Submitted by: EW19107

Introduction

A super-high fiber and protein-rich vegan cold salad using the tastes of fall. A super-high fiber and protein-rich vegan cold salad using the tastes of fall.
Number of Servings: 4

Ingredients

    SALAD
    2-3 cups brussels sprouts, trimmed and halved
    1 lbs. bag fresh cranberries
    2 cup cooked great northern beans
    1 small sweet potato, cooked and cubed (optional)
    1/2 cup quinoa, dry
    1 cup water
    1 tbs olive oil
    2 tbs raw sugar
    salt and pepper to taste

    DRESSING
    1 tbs maple syrup
    2 cloves garlic, chopped
    1 tbs olive oil
    1/4 c balsamic vinegar
    tarragon or chives (optional)
    lemon juice (optional)

Tips

Best if left to refrigerate for a few hours for the flavors to blend. Adjust seasoning to taste.


Directions

Preheat oven to 325 deg. Toss cranberries with half the olive oil, the sugar, and salt to taste. Toss brussels sprouts with remaining oil and salt to taste. Roast cranberries and brussels sprouts on rimmed baking sheets for 25-30 mins, until cranberries are softened but still hold their shape.

Meanwhile, boil 1 cup water and add the quinoa. Return to a simmer and cook 20 minutes or until fluffy. Combine the cranberries, quinoa, brussel sprouts, sweet potato, and beans. Combine the remaining ingredients to make the dressing and toss all together.

Serving Size: Makes 4 small main portions






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