Shaved Brussels Sprout, Meyer Lemon & Quinoa Salad
The Meyer lemon vinaigrette gives this fresh salad a bit of a zing. We love the textures; crunchy toasted walnuts, round quinoa grains, and thinly sliced Brussels sprouts. This savory salad can be served as a side but can easily be the main dish.
INSTRUCTIONS
Thoroughly rinse the quinoa in cold water.
In a small pot, pour in the quinoa and 1 ½ cups water with a pinch of salt. Bring to a boil, reduce heat to low and simmer. Cook covered until quinoa is tender and the water has been absorbed, about 14-15 minutes. Transfer to a bowl and let cool.
Meanwhile, in a dry small sauté pan, toast the walnuts until lightly golden brown, about 1-2 minutes. Coarsely chop and set aside.
Using a mandoline or sharp knife, thinly slice the Brussels sprouts.
Using a vegetable peeler, peel the lemon in long strips. Then julienne (thinly slice) the lemon strips.
Juice the lemon into a bowl and slowly whisk in oil in a steady stream. Whisk in ½- ¾ teaspoon salt and pepper to taste.
In a large bowl, pour in the cooled quinoa. Toss in lemon zest, Brussels sprouts, walnuts, scallions and pepper flakes. Drizzle with vinaigrette. Stir to combine.
Serve and enjoy!
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