Dinner

Brussels Sprouts & Quinoa Salad Recipe

Bylina Carter November 10, 2025November 10, 2025

Introduction

This Brussels Sprouts & Quinoa Salad is a vibrant, nutritious dish combining tender quinoa with fresh Brussels sprouts, toasted walnuts, and sweet dried cranberries. It’s brightened with lemon juice and aromatic shallots, making it a perfect light lunch or a flavorful side.

A white bowl filled with a quinoa salad showing clear layers: the base is tiny, light beige quinoa grains with a soft, slightly fluffy texture; mixed throughout are bright green Brussels sprout leaves, some whole and some chopped, adding a crisp look; scattered among them are small pieces of brown nuts and dark red dried cranberries that add color contrast and texture. The bowl sits on a white marbled surface, with a silver spoon placed next to it and a blurred salt shaker in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons olive oil, divided
3 shallots, minced

3 garlic cloves, minced
2 cups plus 2 tablespoons water, divided

1 cup quinoa, rinsed
1 cup fresh Brussels sprouts

1/2 cup dried cranberries
1/2 cup chopped walnuts, toasted
2 tablespoons chopped fresh parsley

1/4 cup lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper

Instructions

Step 1: In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add minced shallots and cook, stirring, for 3 minutes. Add minced garlic and cook for 1 more minute. Remove from heat and set aside.
Step 2: In the same saucepan, bring 2 cups of water to a boil. Add rinsed quinoa, reduce heat to low, cover, and simmer until water is absorbed, about 12-15 minutes. Remove from heat and fluff quinoa with a fork. Let it cool.
Step 3: Meanwhile, place fresh Brussels sprouts and remaining 2 tablespoons of water in a microwave-safe bowl, cover, and microwave on high until tender, about 6-8 minutes, stirring every 2 minutes. Drain, let cool slightly, then remove leaves from sprouts and discard the cores.

Step 4: In a large bowl, combine the cooled quinoa, Brussels sprouts leaves, dried cranberries, toasted walnuts, and chopped parsley.
Step 5: In a small bowl, whisk together lemon juice, salt, pepper, and the remaining 2 tablespoons of olive oil. Stir in the cooked shallots and garlic. Pour this dressing over the quinoa mixture and toss to combine.
Step 6: Cover and refrigerate the salad for 20 minutes before serving to allow flavors to blend.

Tips & Variations

For extra crunch, lightly toast the walnuts in a dry skillet before chopping.
Swap dried cranberries for dried cherries or raisins for a different sweetness.
Add crumbled feta or goat cheese for a creamy contrast.

If you prefer, steam Brussels sprouts instead of microwaving for a gentler cook.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. It tastes great cold or at room temperature. If needed, stir gently before serving and add a splash of lemon juice or olive oil to refresh the flavors.