Ingredients:
1 pound Brussel Sprouts, cleaned, trimmed and quartered
1 tablespoon Extra Virgin Olive Oil
1 teaspoon Kosher Salt
1/2 teaspoon ground Black Pepper
1 1/2 cups Cooked Quinoa
1 large Carrot, peeled into strips
1/2 Granny Smith Apple, cut into small cubes
1/4 cup Craisins
Pumpkin Seed Oil Vinaigrette
3 tablespoons Pumpkin Seed Oil
1 tablespoon Extra Virgin Olive Oil
1 tablespoons fresh Lemon Juice
2 tablespoons Apple Cider Vinegar
1 teaspoon Honey
1 teaspoon Salt
1/4 teaspoon Black Pepper
Directions:
Preheat oven to 400 degrees Fahrenheit.
Toss quartered Brussel sprouts with extra virgin olive oil, salt, and pepper. Place on a foil-lined baking sheet and roast for 30-35 minutes. The Brussel sprouts should be tender and slightly browned. Let cool slight.
Make the vinaigrette in a small bowl. Whisk together the lemon juice, apple cider vinegar, honey, salt, and pepper. While whisking pour in the two oils. Set aside
In a large bowl, combine quinoa, Brussel sprouts, carrots, apples, and craisins. Drizzle the dressing over the mixture. Toss well to combine. Best served room temperature.
Photographed by Alli Shepherd.
