Description
A vibrant salad combining roasted Brussels sprouts, fresh kale, and fluffy quinoa with warm curry spices.
Ingredients
- Fresh Brussels sprouts
- Curly kale or Lacinato (dinosaur) kale
- Quinoa (any variety)
- Olive oil
- Curry powder (or your favorite curry blend)
- Fresh garlic
- Salt and pepper
- Optional: dried cranberries, walnuts or pecans, chickpeas
Instructions
- Preheat the oven to 400°F (200°C).
- Rinse quinoa under cold water and cook according to package instructions.
- Trim and halve Brussels sprouts, toss with olive oil, minced garlic, salt, and pepper, then roast for 20-25 minutes.
- In a skillet, heat olive oil and sauté kale until wilted. Add curry powder and cook for an additional minute.
- In a large bowl, combine cooked quinoa, roasted Brussels sprouts, and sautéed kale, adjusting seasoning as needed.
- Serve warm or cold, drizzled with dressing if desired.
Notes
For extra flavor, try adding mushrooms like shiitake or cremini. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg
Keywords: salad, quinoa, vegetarian, healthy, roasted vegetables, curry
