Roasted Brussels Sprouts and Cranberry Quinoa Salad

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil, divided
• Salt and freshly ground black pepper, to taste
• 1/2 cup dried cranberries
• 1/3 cup chopped walnuts, toasted
• 1/4 cup finely diced red onion
• 2 tablespoons fresh parsley, chopped
• 3 tablespoons maple syrup
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1/4 cup extra virgin olive oil

Instructions

1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the halved Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Spread them out in a single layer and roast for 20–25 minutes, shaking the pan halfway through, until golden and slightly crispy on the edges.
2. While the Brussels sprouts roast, combine the quinoa and water or vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low and cover. Simmer for about 15 minutes, or until all the liquid is absorbed. Remove from heat and fluff with a fork. Set aside to cool slightly.
3. In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, and the remaining 1 tablespoon olive oil until emulsified. Season with a pinch of salt and pepper.
4. In a large mixing bowl, combine the cooked quinoa, roasted Brussels sprouts, dried cranberries, toasted walnuts, diced red onion, and chopped parsley.
5. Pour the dressing over the quinoa mixture and toss everything gently to evenly coat. Taste and adjust seasoning with more salt, pepper, or maple syrup if desired.
6. Transfer the salad to a serving bowl or platter. This dish can be served warm, room temperature, or chilled depending on your preference.
7. For best flavor, let the salad rest for 10 minutes after tossing to allow the dressing to meld with the ingredients.
8. Optional garnish: add extra toasted walnuts or a sprinkle of fresh parsley before serving for an elegant touch.

Chef tips

• If you don’t have dried cranberries, chopped dried cherries or raisins make a good substitute.
• To toast walnuts, place them in a dry skillet over medium heat for 3-4 minutes, stirring often, until fragrant and lightly browned. Watch closely to avoid burning.
• For a nut-free version, omit the walnuts or substitute with roasted pumpkin seeds.
• Use vegetable broth instead of water to cook quinoa for added flavor, especially if your dish will be served cold or at room temperature.