Zesty Roasted Brussels Sprout Salad
Updated: Aug 25
Served with Quinoa & Chickpeas
This bright and colorful side dish was just the right accompaniment to my Hybrid Burgers. If you are feeling saucy and want a little extra spice, feel free to mix this salad with the Vegan Sriracha Aioli used on the burgers.
Two (2) 12oz bags of Brussels sprouts
½ cup quinoa, cooked
½ cup chickpeas, drained & rinsed
2 green onions, thinly sliced
2 tbsp extra virgin olive oil
Zest & juice of 2 limes, divided
3 tbsp fresh cilantro, finely diced
1 tbsp fresh parsley, finely diced
½ tsp cumin
½ tsp chili powder
½ tsp black pepper
¼ tsp paprika
¼ tsp chipotle powder
¼ tsp sea salt
Black pepper & salt to taste
Preheat oven to 400°F. Lightly coat a baking sheet with cooking spray. Set aside.
In a small mixing bowl, combine the cooked quinoa, chickpeas, green onions, cilantro, and parsley. Add the zest of 1 lime and stir to combine. Set aside.
In a mixing bowl, combine the olive oil, juice of 1 lime, cumin, chili powder, black pepper, paprika, chipotle powder, and sea salt. Set aside.
Cut the stems off of the Brussels sprouts and cut in half. Place in the marinade and toss to coat evenly. Allow to sit for at least 10 minutes to allow the marinade to absorb.
Place on the prepared baking sheet in an even, single layer and cook for 20-25 minutes, stirring halfway through, until browned. Remove from the oven and add the remaining lime juice and zest. Stir to combine. Add black pepper and sea salt to taste. Allow to cool for 5 minutes.
In the same mixing bowl used to make the marinade, combine the Brussels sprouts and quinoa mixture until well incorporated. Transfer to a serving dish and serve immediately.