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Kale, Brussels Sprouts, and Quinoa Salad with Lemon Dijon Vinaigrette
Bright, flavorful salad.
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Prep Time:
30
minutes
minutes
Cook Time:
4
hours
hours
28
minutes
minutes
Total Time:
2
hours
hours
30
minutes
minutes
Servings:
6
servings
Ingredients
For the salad:
1
red onion
2
cups
quinoa
1
english cucumber
10
oz
kale
1
bag brussels sprouts
1
cube feta
For the vinaigrette:
1
lemon
2
tablespoon
dijon mustard
2
cloves
garlic
½
cup
extra virgin olive oil
Salt + pepper
Instructions
Cook the quinoa according to package directions.
Tear kale into pieces, clean up (cut off stem) and finely chop brussels sprouts, chop cucumber into cubes, red onion into slivers, and cube feta.
In a large bowl, combine all of the ingredients in the above two steps.
For the dressing, in a small bowl, whisk together lemon juice, dijon mustard, minced garlic, olive oil, and salt + pepper.
Pour the dressing over the salad, cover, and let sit in the fridge for a few hours prior to serving to let the flavors come together.
Notes
The salad tastes best if you put it in the refrigerator and allow the dressing to meld with the other ingredients, however, this is not required.
Author:
Haley