Get ready to transform your meal routine with a mind-blowing salad that's about to become your new obsession! This Roasted Brussels Sprouts Quinoa Lentil Salad isn't just another boring health dish – it's a culinary adventure that will tantalize your taste buds and revolutionize your approach to healthy eating. Imagine crispy, golden-brown Brussels sprouts dancing with protein-packed quinoa and lentils, all drizzled with a bold, spicy Caesar dressing that will make your palate sing with joy. Whether you're a health enthusiast, a flavor chaser, or someone looking to shake up their meal prep, this recipe is your ultimate game-changer!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups Brussels sprouts, halved
- 1 cup cooked quinoa
- 1 cup cooked lentils
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting Brussels sprouts to achieve a crispy exterior and tender interior.
- Prepare the Brussels sprouts by rinsing them under cold water to remove any dirt. Pat them dry with a clean kitchen towel. Cut each Brussels sprout in half lengthwise, ensuring that they are all roughly the same size for even cooking.
- In a large mixing bowl, combine the halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Toss until the Brussels sprouts are well coated with the oil and seasoning.
- Spread the seasoned Brussels sprouts in a single layer on a baking sheet. Make sure they are not overcrowded to allow for proper roasting. Place the baking sheet in the preheated oven.
- Roast the Brussels sprouts for about 25-30 minutes, or until they are golden brown and crispy on the edges. Halfway through the roasting time, give them a stir to ensure even cooking.
- While the Brussels sprouts are roasting, prepare the spicy Caesar dressing. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, Dijon mustard, Worcestershire sauce, garlic powder, and a pinch of salt and pepper. Adjust the seasoning to taste, adding more garlic powder or Worcestershire sauce if desired.
- In a large serving bowl, combine the cooked quinoa and cooked lentils. Mix well to ensure they are evenly distributed.
- Once the Brussels sprouts are done roasting, remove them from the oven and let them cool for a few minutes. Then, add the roasted Brussels sprouts to the quinoa and lentil mixture.
- Drizzle the spicy Caesar dressing over the salad and toss gently to combine all the ingredients. Ensure that the dressing coats the Brussels sprouts, quinoa, and lentils evenly.
- Serve the salad warm or at room temperature. Garnish with additional salt, pepper, or even some grated Parmesan cheese if desired. Enjoy your Roasted Brussels Sprouts Quinoa Lentil Salad with Spicy Caesar Dressing!
Tips
- Choose fresh Brussels sprouts: Look for firm, bright green sprouts without any yellowing or brown spots for the best roasting results.
- Don't overcrowd the baking sheet: Give your Brussels sprouts space to ensure they roast and crisp up instead of steaming.
- Customize your dressing: Feel free to adjust the spiciness of the Caesar dressing by adding more or less Worcestershire sauce.
- Meal prep friendly: This salad can be prepared in advance and keeps well in the refrigerator for 2-3 days, making it perfect for quick lunches.
- For extra crunch, consider adding toasted nuts like almonds or pine nuts as a garnish.
- Use a high-quality olive oil for the best flavor in both roasting and dressing.
- If you want to make it vegan, substitute Worcestershire sauce with a plant-based alternative and skip the optional Parmesan cheese.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 15g
Fat: 16g
Saturated Fat: g
Cholesterol: 0mg
