Roasted Brussels Sprouts, Quinoa & Lentil Salad with Spicy Caesar Dressing
If you’re on the lookout for a hearty, nutritious, and flavorful dish that brings together the warmth of roasted vegetables with the satisfying crunch of grains and legumes, look no further! This Roasted Brussels Sprouts, Quinoa & Lentil Salad with Spicy Caesar Dressing is not only a feast for the eyes but also a delightful explosion of flavors and textures. Perfect as a main course or a side, this salad will become a staple in your kitchen.
Reasons to Love Roasted Brussels Sprouts, Quinoa & Lentil Salad with Spicy Caesar Dressing
This dish is packed with benefits! The roasted Brussels sprouts add a caramelized depth, while the quinoa and lentils provide protein and fiber, making it a complete meal. Moreover, the spicy Caesar dressing adds a zing that elevates everything. It’s vegan, gluten-free, and can be customized to suit your taste preferences. Plus, it’s a great way to sneak in some veggies, making it perfect for both adults and kids.
What You’ll Need
- 1 cup quinoa, rinsed well and drained
- 1 cup vegetable stock
- 1 lb (454 grams) Brussels sprouts, halved
- 1 tablespoon olive oil
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Sea salt and ground black pepper, to taste
- ½ cup raw cashews, soaked for at least 2 hours and drained
- 3 cloves garlic, peeled
- 2 tablespoons nutritional yeast
- 1 tablespoon capers
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon vegan Worcestershire sauce
- 1-2 teaspoons hot sauce of choice
- ½ cup water
- Sea salt and ground black pepper, to taste
- 1 cup cooked lentils (from a 15oz/443ml can), rinsed and drained
- ½ cup pickled red onions
- ½ cup oil-packed sun-dried tomatoes, finely chopped
- 3 tablespoons toasted sunflower seeds
- Chopped parsley or chives, optional
Setup & Equipment
- Oven: For roasting the Brussels sprouts.
- Baking sheet: To spread out the Brussels sprouts evenly.
- Medium saucepan: For cooking quinoa.
- Blender or food processor: To blend the dressing ingredients.
- Mixing bowls: For combining salad components.
Roasted Brussels Sprouts, Quinoa & Lentil Salad with Spicy Caesar Dressing: How It’s Done
Step 1: Preheat the oven
Preheat your oven to 400°F (200°C). This temperature is perfect for roasting Brussels sprouts to achieve that caramelized goodness.
Step 2: Prepare the Brussels sprouts
In a large bowl, toss the halved Brussels sprouts with olive oil, onion powder, garlic powder, sea salt, and ground black pepper. Make sure they are well-coated.
Step 3: Roast the Brussels sprouts
Spread the Brussels sprouts in a single layer on a baking sheet. Roast in the preheated oven for about 20-25 minutes, or until they are golden brown and tender, tossing halfway through for even cooking.
Step 4: Cook the quinoa
While the Brussels sprouts are roasting, combine the rinsed quinoa and vegetable stock in a medium saucepan. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Remove from heat and allow it to sit for 5 minutes before fluffing with a fork.
Step 5: Make the spicy Caesar dressing
In a blender or food processor, combine the soaked cashews, garlic, nutritional yeast, capers, lemon juice, olive oil, Dijon mustard, vegan Worcestershire sauce, hot sauce, and water. Blend until smooth and creamy. Adjust seasoning with salt and pepper to taste.
Step 6: Combine the salad ingredients
In a large mixing bowl, combine the cooked quinoa, roasted Brussels sprouts, rinsed lentils, pickled red onions, chopped sun-dried tomatoes, and toasted sunflower seeds. Drizzle with the spicy Caesar dressing and toss gently to combine all the flavors.
Step 7: Serve and enjoy
Serve the salad warm or at room temperature, garnished with chopped parsley or chives if desired. This Roasted Brussels Sprouts, Quinoa & Lentil Salad with Spicy Caesar Dressing makes for a delightful main dish or a vibrant side.
Budget & Availability Swaps
- Quinoa: Substitute with brown rice or farro if desired.
- Cashews: Use tahini or sunflower seeds for a nut-free option.
- Lentils: Any canned beans, like chickpeas or black beans, can work.
- Sun-dried tomatoes: Fresh cherry tomatoes can be a fresh substitute.
Problems & Prevention
- Brussels sprouts are too bitter: Ensure they are fresh and roast them until caramelized to reduce bitterness.
- Dressing is too thick: Add a little more water to thin it out.
- Quinoa is mushy: Rinse thoroughly before cooking to remove excess starch.
- Salad lacks flavor: Adjust seasoning in the dressing and add more pickled onions or sun-dried tomatoes for a flavor boost.
Freezer-Friendly Notes
This salad is best enjoyed fresh, but you can freeze components separately. Store the roasted Brussels sprouts and quinoa in airtight containers. When ready to eat, reheat the Brussels sprouts in the oven and combine with the other ingredients. The dressing can also be stored in the refrigerator for up to a week, making mealtime a breeze!
Popular Questions
Can I use frozen Brussels sprouts for this salad?
Yes, you can use frozen Brussels sprouts, but make sure to thaw and drain them before roasting to avoid excess moisture.
What can I substitute for nutritional yeast?
You can omit it altogether or use vegan parmesan or ground almonds for a cheesy flavor.
Can I make this salad ahead of time?
Absolutely! You can prepare the salad a few hours in advance, but it’s best to add the dressing just before serving to keep everything fresh.
Is this salad gluten-free?
Yes, this Roasted Brussels Sprouts, Quinoa & Lentil Salad with Spicy Caesar Dressing is gluten-free as all the ingredients used are naturally gluten-free.
Ready, Set, Cook
Now that you have all the details you need, it’s time to bring this delicious Roasted Brussels Sprouts, Quinoa & Lentil Salad with Spicy Caesar Dressing to life in your kitchen. Gather your ingredients, preheat your oven, and prepare for a culinary adventure that’s not just healthy but also bursting with flavor! Enjoy every bite!
Roasted Brussels Sprouts, Quinoa & Lentil Salad with Spicy Caesar Dressing
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 400°F (200°C) for roasting the Brussels sprouts.
- Step 2: Toss the halved Brussels sprouts with olive oil, onion powder, garlic powder, sea salt, and ground black pepper in a large bowl.
- Step 3: Spread the Brussels sprouts in a single layer on a baking sheet and roast for about 20-25 minutes until golden brown and tender, tossing halfway through.
- Step 4: In a medium saucepan, combine the rinsed quinoa and vegetable stock, bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Allow to sit for 5 minutes before fluffing.
- Step 5: In a blender, combine soaked cashews, garlic, nutritional yeast, capers, lemon juice, olive oil, Dijon mustard, vegan Worcestershire sauce, hot sauce, and water. Blend until smooth and creamy.
- Step 6: In a large mixing bowl, combine cooked quinoa, roasted Brussels sprouts, lentils, pickled red onions, sun-dried tomatoes, and sunflower seeds. Drizzle with spicy Caesar dressing and toss gently.
- Step 7: Serve warm or at room temperature, garnished with chopped parsley or chives if desired.
Notes
- Enjoy this salad fresh for the best flavor and texture.
- Consider adding different veggies like carrots or bell peppers for variety.
- This dish can be made ahead; just add dressing before serving.
