Quinoa Salad 1

I love it when a trip to Sunday’s farmer’s market inspires a Minimal Monday.  Look what I found, little bitty purple Brussels sprouts, and right next to them was this vivid green cauliflower.

It took me a while to decide what to do with them.  I didn’t want to roast them, or make a gratin.  Been there, done that.  And besides, I don’t want to disguise those flamboyant colors in any way.

I wasn’t in the mood for anything heavy so I decided to go raw.  After all, Brussels sprouts are just little cabbages, and cabbage is often eaten raw in salads and slaw.  So I sliced them in half, broke the cauliflower into tiny florets, added some orange bell pepper for color, some scallions for an onion-y bite, a little bit of shredded kale, and fresh dill.

Quinoa Salad Closeup

I could have used any grain for the base of my salad —  rice, couscous, orzo, bulgar, etc, all would work, but I decided on quinoa because I love how light and fluffy it is.  It doesn’t overpower, and it never gets soggy, even over night in the fridge.  Some salt, fresh black pepper, and that beautiful Lemon Vinaigrette from last week pulled the whole thing together.

Minimal Monday: Colorful Cruciferous Quinoa (vegan, gluten free)

Serving Size: serves 4


  • 2 cups leftover or cooked and cooled quinoa (follow the package instructions)
  • 1 cup thinly sliced purple Brussels sprouts
  • 1 cup green cauliflower, separated into very small florets
  • 1 orange bell pepper, chopped
  • 1 bunch scallions, thinly sliced
  • 1 large handful of kale leaves, very thinly sliced
  • a large handful of dill, chopped
  • salt and fresh cracked pepper to taste
    lemon vinaigrette
  • 1 clove garlic, crushed or finely minced
  • juice and zest of 1 lemon
  • 1/2 cup extra virgin olive oil
  • 1/4 cup champagne vinegar
  • salt and fresh cracked pepper to taste


  1. Toss the quinoa together with all the vegetables.
  2. For the dressing, mix the ingredients in a small bowl or mason jar, and whisk or shake until combined. Pour over the salad and toss well.

If  you’re like me and you need to be coaxed into eating salads in colder weather, this is a great recipe to try.

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13 Responses to Minimal Monday: Colorful Cruciferous Quinoa (vegan, gluten free)

  1. […] Colorful Cruciferous Quinoa Salad {The View from Great Island} […]

  2. belleau kitchen says:

    don’t tell me you were at the Santa Monica Farmers Market on Sunday because The Viking and I were there too and i’ll just scream!!!… now home in snowy London and dreaming of that glorious sunshine… your sprouts and salad are just what I need now… xx

  3. Joanne says:

    These are SO SO SO pretty! I’ve seen the green cauli before but never purple brussels! You did good with this salad to really showcase the rainbow of colors!

  4. Eileen says:

    I’ve never seen purple brussels sprouts before! So exciting. :) And man, is it cold (for NorCal) here too–it was 37F this morning! I’ve been wearing a real coat and hat and everything.

  5. Magnolia Verandah says:

    Never considered putting brussels in a salad, what a good idea, especially when they are such great colours.

  6. Kitchen Belleicious says:

    oh it is definitely colorful and I love the cauliflower! These pics deserve to be in a food mag

  7. LOVE! raw brussels sprouts are pretty great, right? I’ve done a shredded sprout thing with a little lemon and yogurt for dressing..fantastic. and perfect for right now when we’re all trying to food-recover.

  8. Love Quinoa..this looks soo soo good!

  9. It’s dang chilly here in San Diego, I mean, for San Diego! I am loving the lemon theme here and that Lemon Vinaigrette looks fabulous. I should make salads, not desserts, with my lemons :)

  10. That is gorgeous! I can’t wait to try it.

  11. oh this is beautiful in every aspect sue. i’m dying to try that lemon dressing too.

    they said it was colder this morning here in redlands than it was in anchorage alaska today.


  12. Tabitha says:

    That’s a glorious looking plate of food, I’ve never seen sprouts like that before.

  13. Oohh so pretty! I’ve never seen those Brussel’s Sprouts before. Lovely. I bet the tangy lemon dressing was perfect.

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