Roasted Brussels Sprout Salad with Quinoa
Warm salad featuring caramelized brussels sprouts and chickpeas tossed with fluffy quinoa and tangy mustard-maple dressing. Nutty roasted vegetables meet herbaceous oregano and bright vinegars for a satisfying side or light main. Perfect for meal prep, weeknight dinners, or vegetarian potlucks. This version combines protein-rich quinoa with legumes for complete nutrition and skip-the-fuss roasting method.
Ingredients
- 4 cup brussels sprouts, halved
- 1 large red onion, chopped
- 15 oz garbanzo beans canned, drained and rinsed
- 1 tablespoon garlic, minced
- 2 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup quinoa, dry
- 1 cup water
- 1 teaspoon dijon mustard
- 1 teaspoon maple syrup
- 1 tablespoon balsamic vinegar
- 1 teaspoon apple cider vinegar
- 1 tablespoon fresh oregano
- ⅛ teaspoon sea salt
Instructions
- 1
Preheat oven to 400°F.
- 2
Wash and halve brussels sprouts lengthwise. Thinly slice red onion. Rinse and drain garbanzo beans.
- 3
Combine brussels sprouts, onion, and beans on baking sheet. Drizzle with olive oil, season with salt, pepper, and minced garlic, and toss.
- 4
Roast for 30-35 minutes, tossing halfway, until brussels sprouts brown.
- 5
While roasting, bring quinoa and water to boil in pot. Reduce heat to low, cover, and simmer until water absorbs, about 20 minutes.
- 6
Whisk together dijon mustard, maple syrup, balsamic vinegar, apple cider vinegar, fresh oregano, and sea salt.
- 7
Cool roasted vegetables a few minutes. Transfer to large bowl with cooked quinoa and toss.
- 8
Drizzle dressing over salad and toss to combine.
Tips
Pat brussels sprouts completely dry before roasting to encourage browning and caramelization.
Toast quinoa in dry pot for 1-2 minutes before adding water for deeper nutty flavor.
Make dressing while vegetables roast. Dress salad warm so quinoa absorbs flavors better.
Good to Know
Cover and refrigerate up to 4 days. Quinoa and vegetables separate from dressing up to 5 days. Salad softens after 1-2 days if dressed.
Roast vegetables and cook quinoa up to 3 days ahead. Store separately. Prepare dressing up to 5 days ahead. Assemble and dress within 2 hours of serving.
Serve warm or room temperature. Pairs with grilled chicken, feta cheese, or keeps as satisfying vegetarian main. Good for meal prep lunches.
Common Mistakes
Don't skip drying brussels sprouts to avoid steaming instead of roasting.
Don't forget to toss vegetables halfway to avoid uneven browning.
Don't add dressing until serving to prevent wilting and soggy salad.
Substitutions
FAQ
Can I make this salad ahead?
Yes. Roast vegetables and cook quinoa separately up to 3 days ahead. Whisk dressing up to 5 days ahead. Assemble and dress within 2 hours before serving to keep textures intact.
Can I use canned chickpeas instead of dried?
The recipe already uses canned chickpeas (15 oz can). If substituting dried, use 1/2 cup dry, soak overnight, then cook until tender before roasting.
How long does this keep as leftovers?
Covered and refrigerated, 3-4 days maximum. Salad absorbs dressing and softens after 1-2 days. Store components separately if prepping ahead.