Roasted Brussels Sprouts Quinoa Lentil Salad with Spicy Caesar Dressing
This salad combines crispy roasted Brussels sprouts with fluffy quinoa, earthy lentils, and crunchy add-ins, all tossed in a zesty, slightly spicy Caesar-style dressing. A modern Mediterranean-inspired powerhouse salad that can be enjoyed warm or at room temperature.
⏱ Time
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Ingredients
Salad
1 cup quinoa (uncooked)
¾ cup green or brown lentils (uncooked, or 1 ½ cups cooked)
1 lb (450g) Brussels sprouts, trimmed & halved
2 tbsp olive oil
½ tsp smoked paprika (optional, for depth)
Salt & pepper, to taste
¼ cup toasted almonds or walnuts, roughly chopped
¼ cup grated Parmesan (or vegan alternative)
Fresh parsley or basil, for garnish
Spicy Caesar Dressing
½ cup Greek yogurt (or mayo for richer flavor)
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp Dijon mustard
2 tsp Worcestershire sauce (or soy sauce if vegan)
1 garlic clove, minced
2 tbsp grated Parmesan cheese
1 tsp chili flakes (adjust to heat level)
Salt & black pepper, to taste
1–2 tbsp water (to thin, if needed)
Instructions
1. Cook the Quinoa
1. Rinse quinoa well.
2. In a saucepan, combine 1 cup quinoa with 2 cups water and a pinch of salt.
3. Bring to boil, reduce heat, cover, and simmer ~15 minutes until fluffy.
2. Cook the Lentils
1. Rinse lentils.
2. In a pot, cover with water, add a pinch of salt, and simmer ~20 minutes until tender but not mushy. Drain well.
3. Roast the Brussels Sprouts
1. Preheat oven to 400°F (200°C).
2. Toss halved sprouts with olive oil, smoked paprika, salt, and pepper.
3. Spread on a baking sheet, cut side down, and roast 20–25 minutes until crispy and caramelized.
4. Make the Spicy Caesar Dressing
1. In a bowl, whisk together yogurt, olive oil, lemon juice, Dijon, Worcestershire, garlic, Parmesan, and chili flakes.
2. Adjust seasoning and thin with water if needed.
5. Assemble the Salad
1. In a large bowl, combine quinoa, lentils, roasted Brussels sprouts, and nuts.
2. Toss with dressing until evenly coated.
3. Top with extra Parmesan and parsley.
To Serve
Serve warm as a main salad or side.
Add grilled chicken or salmon for extra protein.
Pairs well with crusty bread or pita.
Notes & Tips
For a nuttier flavor, cook quinoa in vegetable broth.
Use red lentils for a softer texture, or black beluga lentils for a firmer bite.
Brussels sprouts can be swapped with broccoli or cauliflower.
❓ frequently asked questions FAQ
Q: Can I make this ahead?
Yes — keep dressing separate until serving. The salad keeps 3–4 days in the fridge.
Q: How spicy is the dressing?
Medium heat — reduce chili flakes if you prefer mild.
Q: Can I make it vegan?
Yes — use vegan Parmesan and swap Greek yogurt with cashew cream or vegan mayo.
Nutrition information
Calories: 420
Protein: 19g
Carbohydrates: 55g
Fat: 14g
Fiber: 11g