Quinoa, Cranberry, Brussel Sprouts, and White Bean Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
SALAD2-3 cups brussels sprouts, trimmed and halved1 lbs. bag fresh cranberries2 cup cooked great northern beans1 small sweet potato, cooked and cubed (optional)1/2 cup quinoa, dry1 cup water1 tbs olive oil2 tbs raw sugarsalt and pepper to tasteDRESSING1 tbs maple syrup2 cloves garlic, chopped1 tbs olive oil1/4 c balsamic vinegartarragon or chives (optional)lemon juice (optional)
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
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
Nutritional Info 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
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