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!

Comments

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