Charred Brussels Sprouts and Quinoa Salad
by V & V Supremo Foods, Inc.
/rating_on.png "1 Star")
/rating_half.png "4 Stars")
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3.43
Loading...25 Min
6
Servings
14
ingredients
Delight your palate! Turn tonight’s dinner into a refreshing celebration of flavors with this Charred Brussels Sprouts and Quinoa Salad and citrus vinaigrette.
Ingredients
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1 (4.5 oz.) Wedge Sierra® Brand Cotija Cheese from V&V SUPREMO®, cut into small cubes
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1 cup vegetable broth
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½ cup white quinoa, rinsed
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3 Tbsp. olive oil
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4 cups Brussels sprouts, quartered
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¼ tsp. black pepper
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¼ + ⅛ tsp. kosher salt
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½ cup pecans, halved widthwise
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1/3 cup dried cranberries
Vinaigrette
5 Steps to complete
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1Quinoa: Bring quinoa and vegetable broth to a boil in a small pot. Reduce heat to low, cover and simmer for 15 minutes or until water is absorbed. Fluff with a fork.
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2Vinaigrette: In a small bowl or a jar with a lid, whisk orange juice, olive oil, vinegar, salt, and pepper until well combined; set aside.
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3Brussels sprouts: Preheat a large cast iron skillet on medium-high heat for 4 minutes. Add olive oil. Add the Brussels sprouts, keeping them in a single layer as much as possible. Season with salt and pepper. Cook, stirring occasionally, for about 8-10 minutes, until the Brussels sprouts are tender and well browned. Once done, transfer to a medium bowl.
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4Pecans: Add halved pecans to the pan and toast for 1 minutes. Remove from pan set aside. Until ready to use.
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5Add all ingredients into a salad bowl and toss until well combined. Salad can be served warm or cold, enjoy!
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