Warm Quinoa & Brussels Sprout Salad – Tossed with Almonds, Feta & Lemon Vinaigrette

Introduction:

Looking for a healthy, cozy, and gluten-free meal that feels indulgent? This Warm Quinoa & Brussels Sprout Salad has everything you need — nutty quinoa, caramelized Brussels sprouts, crunchy almonds, and tangy feta, all tossed in a refreshing lemon vinaigrette. Perfect as a main or side, it’s a winter favorite that’s wholesome and satisfying.

Ingredients:

For the Salad:

• 1 cup cooked quinoa
• 2 cups Brussels sprouts, trimmed & halved
• 2 tbsp olive oil
• 1/4 cup sliced almonds (toasted)
• 1/3 cup crumbled feta cheese
• 1 small red onion, thinly sliced
• Salt & pepper to taste

For the Lemon Vinaigrette:

• 3 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• Salt & black pepper to taste

Step-by-Step Instructions:

1. Roast the Brussels Sprouts:
   Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper. Roast for 20–25 minutes until golden and crisp on edges.

1. Prepare the Quinoa:
   Cook quinoa according to package instructions. Fluff with a fork and let it cool slightly.

1. Make the Vinaigrette:
   In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.

1. Assemble the Salad:
   In a large bowl, combine warm quinoa, roasted Brussels sprouts, red onion, almonds, and feta.

1. Toss & Serve:
   Drizzle with vinaigrette and toss gently. Serve warm or at room temperature.

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Notes

• Make it Vegan:
  Easily turn this Warm Quinoa & Brussels Sprout Salad into a vegan winter salad by skipping the feta or using a dairy-free, plant-based cheese alternative. It still tastes creamy and flavorful while staying completely gluten-free and healthy.
• Add More Winter Flavors:
  For an even cozier twist, toss in roasted sweet potatoes, toasted pecans, or dried cranberries. These seasonal ingredients enhance the taste, texture, and color — making it one of the best gluten-free winter salads for holidays or family dinners.
• Perfect for Meal Prep:
  This Easy Quinoa Salad keeps fresh in the refrigerator for up to 3 days. Store it in an airtight container and enjoy it warm or chilled for quick, protein-packed lunches all week long.
• Customize to Your Taste:
  You can easily adjust the lemon vinaigrette — add a little more lemon juice for brightness or honey for sweetness. It’s a flexible, nutrient-rich recipe that fits perfectly into a gluten-free meal plan.

Special Notes

• This Warm Quinoa & Brussels Sprout Salad is ideal for fall and winter, offering a balance of hearty and fresh flavors.
• Roast Brussels sprouts with olive oil and garlic for a richer, nutty taste that pairs perfectly with the lemon vinaigrette.
• Serve as a light main or a side dish for gluten-free holiday meals.
• Store in an airtight container for up to 3 days; reheat lightly before serving.
• A nutrient-dense, gluten-free salad packed with fiber, protein, and antioxidants for a wholesome winter meal.

Nutrition (Approx. per serving):

• Calories: 290
• Protein: 10g
• Carbs: 25g
• Fat: 16g
• Fiber: 5g

Nutrition Disclaimer:

Nutrition info is an estimate based on online calculators. Exact values may vary depending on specific ingredients used.

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