It’s that glorious time of year when the mornings and evenings are getting cooler and you can just feel that fall is on its way. The days are still pretty warm though, so no matter how much you want to make a big pot of soup, it’s just not time. Yet.
But don’t let that stop you from bringing some of fall’s best flavors in to recipes that are still on the lighter side. There’s no doubt roasted Brussels sprouts are one of the greatest foods ever, but equally as tasty as the leafy green component in a protein-packed quinoa salad. Add some rich and crunchy hazelnuts, sweet, chewy dried cranberries, and a silky smooth orange-cinnamon vinaigrette, and you’ve got one heck of a late summer/early fall dish.
Crispy raw Brussels sprouts, sweet, chewy dried cranberries, and protein-packed quinoa combine for the ultimate late summer/early fall vegan salad.
Brussels Sprouts, Cranberry, and Quinoa Salad
adapted from Gimme Some Oven
3/4 c. quinoa, rinsed
2/3 c. hazelnuts, toasted and coarsely chopped
1 lb. Brussels sprouts, ends trimmed and thinly sliced
1 c. dried cranberries
For the vinaigrette:
1 tsp. orange zest
1/4 c. freshly-squeezed orange juice
1/4 c. olive oil
3 TBSP apple cider vinegar
1/4 tsp. cinnamon
salt and pepper, to taste
1. Combine quinoa with 1 1/2 c. water and bring to a boil. Cover, reduce to a simmer, and let cook 15-20 minutes. Remove from the heat and fluff with a fork. Set aside to cool slightly.
2. Toast hazelnuts in a dry skillet over medium heat. Cool to room temperature and chop coarsely.
3. Meanwhile, make the vinaigrette by combining all ingredients in a lidded jar. Shake vigorously to combine.
4. Put quinoa, Brussels sprouts, cranberries, and hazelnuts in a large bowl. Add about 3/4 of the dressing and toss to combine. Taste, adjust seasoning, and add more dressing, if desired.
Yield: 4 servings