This Brussels Sprouts, Cranberry and Quinoa Salad is simple to make, naturally vegan and gluten-free, and wonderfully light and delicious!
PREP: 10 MINS COOK: 20 MINS TOTAL: 30 MINS
INGREDIENTS:
SALAD INGREDIENTS:
1 pound brussels sprouts, rinsed and ends trimmed, then halved lengthwise and thinly sliced crosswise
2 cups cooked quinoa (here is a tutorial/recipe for how to cook quinoa)
1 cup dried cranberries
2/3 cup chopped pecans, toasted
orange vinaigrette (see below)
ORANGE VINAIGRETTE:
1/4 cup freshly-squeezed orange juice
1/4 cup olive oil
2 tablespoons apple cider vinegar
pinch of salt and pepper
DIRECTIONS:
TO MAKE THE SALAD:
Toss all ingredients together until combined.
TO MAKE THE ORANGE VINAIGRETTE:
Whisk all ingredients together until combined. Drizzle dressing over salad. Refrigerate until ready to
serve.
*this and other great recipes can be found on www.gimmesomeoven.com
