Warm Brussels Crunch Salad

 This is a How Sweet Eats recipe and I could eat it all day!

Ingredients

I cup of shredded Brussel sprouts

1 cup cooked quinoa

1 tablespoon unsalted butter

1/2 cup seasoned breadcrumbs

 tbs olive oil

2 garlic cloves minced

kosher salt and pepper

1/3 c chopped marcona almonds ( I subbed slivered almonds, toasted)

1/4 cup freshly grated parmesan cheese

Lemon Vinaigrette

3 tables lemon juice

2 tablespoons champagne vinegar or rice wine vinegar

1 1/2 tablespoons honey

2 garlic cloves finely minced

1/4 tsp salt

1/4 tsp pepper

1/2 cup of EVOO

• make the breadcrumbs by melting butter and tossing in panko until golden.
• Heat the olive oil in a large skillet over medium-low heat. Add in the brussels sprouts and garlic with a big pinch of salt and pepper. Cook, stirring often, until the brussels softened slightly and are bright green in color. Stir in the cooked quinoa.
• Transfer the brussels and quinoa to a large bowl. Drizzle with the lemon dressing and toss. Top with the marcona almonds, parmesan cheese and toasted breadcrumbs. Serve immediately while warm. Leftovers are good cold too!

LEMON VINAIGRETTE

• In a bowl, whisk together the vinegar, lemon juice, honey, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so, so feel free to make a double batch if desired!