Maple Roasted Brussel Sprout Quinoa Salad – a delicious recipe with brussel sprouts, coconut oil, maple syrup, salt, quinoa, coconut oil. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Preheat oven to 400F. Wash the brussel sprouts. Dry them, cut off the hard bottom, then cut in half. Place them all in a bowl. In a small bowl, mix melted coconut oil, maple syrup, and salt. Pour over the brussel sprouts and stir to combine evenly. Place in the oven to bake for 20 minutes, flipping them halfway through.
2
Heat 1 tsp coconut oil over medium/low heat in a small saucepan and add the rinsed quinoa. Toast it for 1-2 minutes, until there starts to be an aroma. Cover with 1 cup water and bring to boil; reduce heat to low and let simmer for 20 minutes or until all water is absorbed.
3
Add the roasted brussels to the pot once quinoa is done and add craisins and almonds. Stir to mix and serve!
156
kcal
Calories
13
g
Fat
10
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pound brussel sprouts fresh, 2 tablespoons coconut oil melted, 3 tablespoons maple syrup, 1 teaspoon salt, and more.
Yes, Maple Roasted Brussel Sprout Quinoa Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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