Alyssa from Queen of Quinoa is joining us as today’s guest blogger in our Thanksgiving series, sharing a wonderful salad that features two of my favorites, roasted Brussels sprouts and of course, quinoa! I discovered Alyssa’s blog earlier this year and I was instantly happy, a blog dedicated to one of my favorite foods, quinoa! How could it not be great? It was instant love. Alyssa’s site features creative and delicious ways to use quinoa in all types of recipes, from sweet to savory, baked goods to soups and everything in between. I love Alyssa’s approach to eating and healthy foods, there is a definitely a classic comfort to the food she makes and you can feel the love that she puts into everything. This beautiful salad from Alyssa is full of vibrant colors and I am sure would make a perfect addition to any Thanksgiving or holiday feast. Enjoy.
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
Hey guys! I’m Alyssa from Queen of Quinoa and I’m so excited to sharing this delicious holiday recipe with you today. When Beth asked me to guest post on Tasty Yummies, I was so excited. I absolutely adore her recipes and am always wowed by her amazing photography. Plus, it just gave me another opportunity to spread my love for quinoa!
The holiday season is all about thankfulness and giving. It’s a time where we reflect on our lives and share special moments with the ones we love. Much of this time of year is spent around the dinner table, surrounded with friends and family, enjoying delicious food and each other’s company. My holidays are filled with raucous Italian laughter and seriously good eats, sometimes wildly unhealthy, but still utterly delightful.
I make a point to bring a healthy dish with me to each holiday gathering, for two reasons. First, I’m sensitive to gluten, so bringing my own dish with me ensures I will have something safe to eat (especially since my family is Italian which equals gluten central). Second, to put it simply, the holidays are also a time to eat, like a lot. And to me it’s important to stay healthy, so I choose to bring something nutritious for others to enjoy as well.
This salad is perfect for Thanksgiving, Christmas, Chanukah, or any other holiday you celebrate. Really, this salad is perfect for any day, it’s that good. The roasted brussel sprouts add a rich smoky flavor, which is complemented by the toasted walnuts. But when you throw pomegranate seeds into the mix, and the flavors are elevated to new levels. Those bright red gems are the little burst of sweetness this salad craves. And everything is tossed in my oh-so-lovely quinoa.
Perfectly balanced in flavor, sensational for the holidays and super healthy, this salad will definitely be at my dinner table this year. For me, the holidays have always needed something like this and you can be sure my family will be munching on this along side of me.
[print_this]Roasted Brussels Sprout Quinoa Salad – Gluten-free + Vegan
- 1 lb Brussels sprouts
- 1 cup cooked quinoa
- 1 cup walnuts
- ½ cup pomegranate seeds
- 1 tablespoon olive oil
- Salt & pepper to taste
- Crushed red pepper flakes (optional, for a little heat)
- Preheat the oven to 400 degrees F. Spray a baking sheet with non-stick cooking spray and set aside.
- Cut the stems off the brussel sprouts, then slice them in half and add them to mixing bowl. Toss with olive oil and season with salt and pepper. Transfer the brussel sprouts to the baking sheet and roast in the oven for 15 – 20 minutes, until lightly browned and softened. Flip them over halfway through the cooking process to ensure even cooking.
- Transfer the brussel sprouts back to the mixing bowl and add the remaining ingredients. Toss to gently until the salad is fully combined. Season with more salt and pepper, and add the crushed red pepper flakes if using.
- Either serve the salad warm or let it completely cool. [/print_this]
Alyssa Rimmer is the quinoa-obsessed girl behind the gluten-free blog Queen of Quinoa. Alyssa loves experimenting with nutritious and whole-food ingredients and seeks to encourage the everyday home chef that cooking and eating gluten free can not only be healthy, but also delicious and fun. Hang out with her on Google+, like her on Facebook, follow her on Twitter and pin her on Pinterest. Alyssa is also releasing her first ebook soon, Baking with Quinoa, be sure to sign up for 20% off!