Photo: Anna Pelzer
Brussels Sprouts and Quinoa Salad
10 ingredients
15 min + 5 min
4
openrecipes
Brussels sprouts and quinoa salad tossed with pomegranate seeds, pecans and coconut flakes and dressed with a honey orange vinaigrette. It’s light and easy and makes for a fabulous side this holiday season.
Estimated Nutrition (whole recipe, rough)
841
Calories
23g
Protein
48g
Fat
88g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Honey | 1 tbsp (21g) | 64 |
| Orange Juice | 1 medium (131g) | 62 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound Brussels Sprouts, Stems Removed, Sliced Into Thin Ribbons
- 2 cups Cooked Quinoa
- ½ Pomegrante, Peeled, Seeds Removed
- ¼ cups Chopped And Toasted Pecans
- ¼ cups Feta
- ½ cups Fresh Orange Juice
- ¼ cups Extra Virgin Olive Oil
- 2 Tablespoons Honey
- 1 Tablespoon Apple Cider Vinegar
- ¼ cups Salt And Pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes