Kale, Brussels Sprouts, and Quinoa Salad with Lemon Dijon Vinaigrette
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Bright, flavorful salad.
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For the salad:
bag brussels sprouts
For the vinaigrette:
extra virgin olive oil
Salt + pepper
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.
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.
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