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Warm roasted Brussels sprout quinoa salad

Warm roasted Brussels sprout quinoa salad

Cooking time


1 tsp (5 ml) olive oil

12 small Brussels sprouts, halved

2 tbsp (30 ml) pine nuts

Salt and freshly ground pepper

1 can 3.5 oz (106 ml) Bonduelle QUINOA

1 tbsp (15 ml) dried cranberries

2 tbsp (30 ml) coarsely chopped parsley

1 ½ tsp (7 ml) nut oil

1 tsp (5 ml) lemon juice

To taste, homemade or store-bought balsamic vinegar reduction (balsamic glaze)


In a large pan on medium-high, heat the olive oil and place the Brussels sprouts cut side down. Cook for 5 minutes or until roasted. Turn over, add the nuts and cook for another 2 minutes. Season during cooking.

Meanwhile in a bowl, mix quinoa with dried cranberries, parsley, nut oil, lemon juice and season.

Pour onto a plate, top with Brussels sprouts, nuts and balsamic vinegar reduction.


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