Although this is a warm salad by name, you can make this recipe the night before and serve it cold too (or warm it up). Instead of lettuce, this salad uses shredded Brussels sprouts for a crunchy green. Adding the warm quinoa and lentils on top lightly wilts the Brussels sprouts, making it absolutely delicious with a sweet bite of apples and dried cranberries in every forkful!
Total Time
30min
4.0
2 Ratings
Author: Chelsey Amer
Servings:
4
Ingredients
Salad
•
1
cup
Green Lentils
or Black Lentils
•
4
cups
Vegetable Stock
, divided
•
1
cup
Quinoa
•
2
bags
(16 oz)
Brussels Sprouts
, shredded
or 6 cups shredded Cabbage
•
1
Medium
Apple
•
4
Tbsp
Dried Cranberries
•
1/2
cup
Shredded Parmesan Cheese
Dressing
•
4
Tbsp
Apple Cider Vinegar
•
4
Tbsp
Olive Oil
•
2
tsp
Maple Syrup
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Add Green Lentils (1 cup) and 3 cups of Vegetable Stock (3 cups) to a medium saucepan over medium-high heat. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, stirring occasionally, until lentils are tender, but not mushy. Drain any excess water.
2.
While you prepare lentils, cook the quinoa. Add 1 cup of Quinoa (1 cup) to a medium saucepan with 1 cup Vegetable Stock (1 cup) and ¾ cup water. Bring to a boil over medium-high heat, then cover and reduce heat to low to simmer for 15 minutes until all liquid is absorbed.
3.
While the lentils and quinoa cook, combine the Brussels Sprouts (2 bags), Apple (1), Dried Cranberries (4 Tbsp), and Shredded Parmesan Cheese (1/2 cup) in a large bowl. Set aside.
4.
Prepare the dressing by mixing together Apple Cider Vinegar (4 Tbsp), Olive Oil (4 Tbsp), Maple Syrup (2 tsp), Salt (to taste), and Ground Black Pepper (to taste) in a small bowl.
5.
Once the lentils and quinoa finish cooking, add to the large bowl with brussels sprouts. Toss together with dressing and serve warm. Enjoy!
Nutrition Per Serving
CALORIES
592
FAT
20.8 g
PROTEIN
28.9 g
CARBS
90.8 g
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