Are you ready to revolutionize your dinner routine with a mouthwatering, nutrient-packed salad that's both incredibly delicious and surprisingly simple to prepare? This Roasted Brussels Sprouts Quinoa Chickpea Salad is not just a recipe—it's a culinary adventure that combines crispy roasted vegetables, protein-rich chickpeas, and fluffy quinoa in one irresistible dish. Perfect for health-conscious foodies, meal preppers, and anyone looking to elevate their plant-based cooking game, this recipe promises to tantalize your taste buds while nourishing your body from the inside out.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Brussels sprouts
- Quinoa
- Chickpeas
- Olive oil
- Garlic
- Salt
- Pepper
- Balsamic vinegar
- Parmesan cheese (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil.
- Rinse the quinoa thoroughly in a fine-mesh strainer. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- Trim the ends of the Brussels sprouts and cut them in half lengthwise. Pat them dry with paper towels to ensure crispy roasting.
- Drain and rinse the chickpeas. Pat them dry with paper towels to remove excess moisture.
- In a large mixing bowl, toss the halved Brussels sprouts and chickpeas with olive oil, minced garlic, salt, and pepper until evenly coated.
- Spread the Brussels sprouts and chickpeas in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, turning once halfway through, until the Brussels sprouts are crispy and golden brown.
- Once the quinoa is cooked, fluff it with a fork and let it cool slightly.
- In a large serving bowl, combine the roasted Brussels sprouts, chickpeas, and cooked quinoa.
- Drizzle balsamic vinegar over the salad and gently toss to combine all ingredients.
- If desired, sprinkle freshly grated Parmesan cheese on top before serving.
- Serve warm or at room temperature. The salad can be stored in an airtight container in the refrigerator for up to 3-4 days.
Tips
- Ensure maximum crispiness by thoroughly drying Brussels sprouts and chickpeas before roasting. Excess moisture prevents proper caramelization.
- Use a large baking sheet and spread ingredients in a single layer to guarantee even roasting and prevent steaming.
- For extra flavor, consider adding herbs like fresh thyme or rosemary during roasting.
- To make the dish vegan, skip the Parmesan cheese or use a nutritional yeast alternative for a cheesy flavor.
- For meal prep, this salad stays fresh in the refrigerator for 3-4 days, making it an excellent option for quick lunches or dinners.
- Experiment with different vinegars like apple cider or red wine vinegar for varied flavor profiles.
- Toast quinoa in a dry pan for 2-3 minutes before cooking to enhance its nutty flavor.
Nutrition Facts
Calories: 389kcal
Carbohydrates: 39g
Protein: 16g
Fat: 21g
Saturated Fat: 4g
Cholesterol: 15mg
