Quinoa and Brussels Spouts Salad with Cranberries

Enjoy this salad warm or cold for a light, refreshing lunch!

Auto Draft

Auto Draft


  • 1 pound brussels sprouts, ends trimmed and sliced into thin strips
  • 2 cups quinoa, cooked
  • 2/3 cup chopped pecans
  • 1 cup dried cranberries
  • 1/4 cup orange juice
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • Salt and pepper to taste


  1. Whisk together orange juice, olive oil, apple cider vinegar and a pinch of salt and pepper. Set aside.
  2. In a bowl, combine brussels sprouts, quinoa, cranberries and pecans.
  3. Drizzle the orange vinaigrette over the top and toss to combine.
  4. Serve at room temperature or cold.
No Comments Yet

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>