Serving: 5-6
Ingredients
1. 3 cups of cooked quinoa
2. 1 pomegranate
3. 4 cups of brussel sprouts
4. 2 teaspoons of olive oil
5. salt to taste
6. 1/3 cup of walnuts
Directions
1. Preheat oven to 350 degrees
2. Place brussel sprouts in a bowl and pour olive oil and salt to taste. Mix well.
3. Lay out brussel sprouts on a baking sheet and place in the oven for 20 minutes.
4. Allow brussel sprouts to cool off for five minutes, and then cut in halves.
5. In a large bowl, add your cooked quinoa and brussel sprouts.
6. Crush walnuts in your hand to create mini croutons. Add into bowl of quinoa.
7. Remove the seeds/juice from the pomegranate into your quinoa bowl. The juice will serve as the dressing.
8. Toss the salad before serving.
3. 4 cups of brussel sprouts
4. 2 teaspoons of olive oil
5. salt to taste
6. 1/3 cup of walnuts
Directions
1. Preheat oven to 350 degrees
2. Place brussel sprouts in a bowl and pour olive oil and salt to taste. Mix well.
3. Lay out brussel sprouts on a baking sheet and place in the oven for 20 minutes.
4. Allow brussel sprouts to cool off for five minutes, and then cut in halves.
5. In a large bowl, add your cooked quinoa and brussel sprouts.
6. Crush walnuts in your hand to create mini croutons. Add into bowl of quinoa.
7. Remove the seeds/juice from the pomegranate into your quinoa bowl. The juice will serve as the dressing.
8. Toss the salad before serving.
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