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Kale & Brussels Sprouts Curry Quinoa Salad Recipe

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4.2 from 26 reviews

This vibrant Kale & Brussels Sprouts Curry Quinoa Salad is a flavorful and nutritious dish combining protein-rich quinoa cooked with aromatic curry powder, roasted Brussels sprouts, fresh kale dressed in a tangy mustard-lemon vinaigrette, and bursts of sweetness from dried cranberries and pomegranate arils. Perfect as a wholesome lunch or light dinner, this salad offers a delightful balance of textures and flavors.

Ingredients

Quinoa & Broth

  • 1 cup uncooked quinoa
  • 2 cups vegetable broth
  • 2 teaspoons curry powder

Salad Mix-ins

  • 1/2 cup dried cranberries
  • 1/2 cup pomegranate arils
  • 1/4 cup slivered almonds

Dressing

  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Vegetables

  • 3 cups shredded Brussels sprouts
  • 1 1/2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 small head kale, finely chopped

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the Brussels sprouts.
  2. Boil Curry Quinoa: In a small pot, combine the quinoa, vegetable broth, and curry powder. Bring the mixture to a low boil over medium heat, stirring occasionally to prevent sticking.
  3. Cook Uncovered: Once boiling, reduce the heat to low and let the quinoa simmer uncovered for about 15 minutes, or until most of the liquid is absorbed and the quinoa is tender.
  4. Cover & Let Sit: Remove the pot from heat, cover it with a lid, and allow the quinoa to sit for about 10 minutes to steam and fully absorb the flavors.
  5. Prepare Brussels Sprouts: While the quinoa cooks, toss the shredded Brussels sprouts with olive oil, salt, and pepper in a baking pan until evenly coated.
  6. Roast Lightly: Roast the Brussels sprouts in the preheated oven for 5 to 8 minutes, tossing halfway through. Keep a close eye as they can brown quickly; they should be lightly browned and slightly tender.
  7. Whisk Dressing Ingredients: In a small bowl, whisk together lemon juice, olive oil, dijon mustard, honey, salt, and pepper until emulsified to create a tangy dressing.
  8. Toss Kale with Dressing: Place the finely chopped kale into a large bowl and toss thoroughly with the prepared dressing until all the leaves are evenly coated.
  9. Add Pomegranate, Cranberries, & Almonds to Quinoa: Fluff the cooked quinoa with a fork and gently fold in the pomegranate arils, dried cranberries, and slivered almonds, mixing carefully to combine.
  10. Combine Quinoa & Brussels with Kale: Add the roasted Brussels sprouts and the quinoa mixture to the bowl with the dressed kale. Toss everything gently to combine all ingredients evenly. Serve and enjoy this healthy, colorful salad!

Notes

  • Keep an eye on the Brussels sprouts while roasting to prevent burning due to their small size and thin leaves.
  • If you prefer, you can use fresh lemon juice for a brighter flavor in the dressing.
  • This salad can be served warm or chilled based on preference.
  • For a vegan version, replace honey with maple syrup or agave nectar.
  • Quinoa can be cooked ahead of time and kept refrigerated for easier meal prep.

Find it online: https://recipethrive.com/kale-and-brussels-sprouts-curry-quinoa-salad-recipe/