a quick and simple side salad or light meal with lots of texture and a sweet, tangy dressing. My favourite way to use up leftover sprouts, here they are kept raw and finely shredded and taste completely different to the whole, bitter and over-boiled ones often seen at Christmas time
Total time to make : 15 minutes Time to prep : 15 minutes
Servings : 2
Ingredients
2 cups of cooked quinoa
10 brussels sprouts
1/4 red onion, diced
50g cranberries
40g pecans
50g marinated goats cheese, or feta
Dressing
4tsp avocado oil or extra-virgin olive oil
2 tsp balsamic vinegar
2 tsp maple syrup
Method
Remove stalks and any dead outer leaves from the Brussels sprouts and finely chop them horizontally, place into a bowl and use your fingers to untangle and seperate the sprout shavings
Mix in the diced red onion, cooked quinoa and crumble over the feta
Dry-toast the pecans on a medium - high heat in a small frying pan
Combine the dressing ingredients in a small jar
Top the salad with the toasted pecans, cranberries and drizzle over the dressing
Nutritional Information
495 calories
14g protein, 56g carbs, 26g fat
Good to know:
If you're preparing one serving for lunch tomorrow, pack the un-dressed salad (from step 3) in an airtight container in the fridge along with the dressing in a small jar, store the pecans and cranberries separately (see pictures, below) then toss everything together when you're reading to eat
I use old mini jam or mini Nutella jars for single-serve salad dressing jars
Can be served as a warm dish with warmed quinoa, the goats cheese will melt
Will keep refrigerated for up to 2 days
Vegetarian
