Colorful Cruciferous Quinoa (vegan, gluten free)

Colorful Cruciferous Quinoa (vegan, gluten free) ~ this pretty salad brings a little vibrant crunch to the cooler months when you might be tempted to forget all about healthy salads.

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.

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

colorful cruciferous quinoa in a green bowl
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3 from 2 votes

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

Colorful Cruciferous Quinoa (vegan, gluten free) ~ this pretty salad brings a little vibrant crunch to the cooler months when you might be tempted to forget all about healthy salads.
Course lunch, Side Dish
Cuisine American
Author Sue Moran

Ingredients

  • 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

Instructions

  • Toss the quinoa together with all the vegetables.
  • 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.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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13 Comments

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  • Reply
    belleau kitchen
    January 15, 2013 at 10:50 am

    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

  • Reply
    Joanne
    January 15, 2013 at 12:56 pm

    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!

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