Mediterranean Dishes

Roasted brussels sprouts quinoa salad with spicy caser dressing

Roasted Brussels Sprouts Quinoa Salad with Spicy Caesar Dressing

This salad combines crispy roasted Brussels sprouts and fluffy quinoa with a creamy, spicy Caesar-inspired dressing. It’s hearty, nutritious, and perfect as a main dish or a side.

⏱ Time

Prep time: 15 minutes

Cook time: 25 minutes

Total time: 40 minutes

Ingredients

For the Salad:

1 cup quinoa (uncooked)

450 g (1 lb) Brussels sprouts, trimmed & halved

2 tbsp olive oil

Salt & black pepper to taste

1/4 cup toasted almonds or walnuts (chopped)

1/4 cup dried cranberries (optional for sweetness)

1/4 cup shaved Parmesan (optional, for extra Caesar flair)

Fresh parsley for garnish

For Spicy Caesar Dressing:

1/3 cup Greek yogurt (or mayo for richer version)

2 tbsp olive oil

2 tbsp lemon juice

1 tsp Dijon mustard

1 tsp Worcestershire sauce (or soy sauce for vegetarian)

1 garlic clove, minced

1–2 tsp hot sauce (adjust to taste)

2 tbsp grated Parmesan cheese

Salt & pepper to taste

‍ Instructions

1. Cook quinoa: Rinse quinoa, then cook in 2 cups water with a pinch of salt. Simmer 15 minutes, then fluff with a fork. Cool slightly.

2. Roast Brussels sprouts: Preheat oven to 200°C (400°F). Toss sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast 20–25 minutes, flipping halfway, until golden and crisp.

3. Make dressing: Whisk together yogurt, olive oil, lemon juice, mustard, Worcestershire, garlic, hot sauce, Parmesan, salt, and pepper until creamy.

4. Assemble salad: In a large bowl, mix quinoa, roasted Brussels sprouts, nuts, and cranberries. Drizzle with spicy Caesar dressing and toss gently.

5. Serve: Top with shaved Parmesan and fresh parsley. Serve warm or chilled.