A crunchy and sweet Brussels sprouts salad perfect for holiday dinners, featuring roasted Brussels sprouts, baked quinoa, and a sweet fig balsamic vinaigrette.
1. Cook quinoa according to package instructions.
2. Preheat oven to 450F (230C) and line two baking sheets with parchment paper. Prep Brussels sprouts by thinly slicing or shaving them.
3. Once the quinoa is done, add the cooked quinoa to one baking sheet and the shaved Brussels sprouts to the other.
4. Drizzle both generously with olive oil, salt, and pepper. Ensure Brussels and quinoa are spread out in a thin layer. For crispier quinoa, use a large baking sheet for a thinner layer.
5. Bake the quinoa for 40-45 minutes or until desired crispiness. Halfway through the quinoa's baking process (around 20-22 minutes in), pop the Brussels sprouts into the same oven and cook for 20-25 minutes while the quinoa continues to bake.
6. While the quinoa and Brussels are cooking, make the vinaigrette by adding 1/2 cup olive oil, 1/4 cup lemon juice, 1/4 cup fig balsamic, 2 tbsp honey, a pinch of garlic powder, and salt and pepper to taste to a blender. Pulse until smooth.
7. Add the cooked Brussels sprouts, crispy quinoa, almond slices, and pomegranate seeds to a large bowl. Drizzle with the fig balsamic vinaigrette.
8. Serve immediately and enjoy!
