This delicious warm salad is not only a great side dish, but it goes a long way to help create a satisfying meal. It’s vegetarian, vegan, gluten free and hearty enough to be a satisfying main dish. Can be served warm or cold, so any leftovers can be used for tomorrow’s lunch.
1 cup quinoa cooked according to pkg directions
1 large sweet potato, peeled and cubed
2 cups Brussels sprouts, trimmed and cut in halved
1 cup crimini mushrooms, quartered
1/4 cup onions, chopped
2 cloves garlic, minced
1 tbsp Italian seasoning
1/4 cup vegetable broth
1/4 cup raisins or currants
1/4 cup sunflower seeds
3 tbsp lemon juice
1 tsp Dijon mustard
2 tsp date paste
1/4 – 1/2 tsp salt
1/4 tsp pepper
1 tsp olive oil
Misto Brushed Aluminum Olive Oil Sprayer with 1/2 water and 1/2 olive oil
Preheat oven to 425 degrees F.
Toss Brussels sprouts, sweet potato, onion, mushrooms, Italian seasoning, and garlic in 1/4 cup vegetable broth and place on a baking sheet. Lightly spray with a mixture of water and olive oil. Season with salt and pepper and bake for 25-30 minutes, stirring occasionally to prevent burning.
While the vegetables are roasting, prepare quinoa according to package instructions.
In a small bowl, combine lemon juice, mustard, date paste, and salt and pepper. Whisk in the 1 tsp olive oil and set aside.
In a large bowl, combine cooked quinoa, roasted vegetables, raisins, sunflower seeds, and vinaigrette. Stir until completely coated and serve. Makes 4 servings.