Brussels Sprout Quinoa Salad with Orange Vinaigrette

Serves: 6
Prep Time: 20 minutes
Cook Time: 20 minutes


  • ½ cup Tiny Hero Golden Quinoa
  • 1 lb. brussels sprouts, ends trimmed and halved
  • 3 cloves garlic, minced
  • 1/3 cup pecans
  • ¼ cup dried cranberries or raisins
  • ¼ cup shredded or crumbled cheese of choice such as parmesan, feta, etc.
  • Salt & pepper
  • 4 Tbsp. olive oil (divided)
  • 1 small orange, juiced
  • ½ tsp. orange zest (optional)
  • ½ tsp. Dijon mustard
  • 1 tsp. pure maple syrup
  • 1 tsp. thyme


  1. Preheat oven to 400℉.
  2. Combine brussels sprouts and minced garlic on a sheet pan. Season with salt and pepper and toss with 2 Tbsp. of the olive oil.
  3. Put in the oven for 15-20 minutes or until brussels sprouts are tender and golden brown. Toss once or twice during roasting time. Add the pecans to the brussels sprouts with 2-4 minutes of roasting time left.
  4. While brussels sprouts are roasting, bring 2 cups of water to a boil in a medium saucepan. Once waters boiling, add Tiny Hero Golden quinoa and simmer for 12-15 minutes. Drain using a fine mesh strainer, removing as much water as possible.
  5. Next, make the vinaigrette by whisking together the remaining 2 Tbsp. of olive oil, orange juice, orange zest, Dijon mustard, maple syrup, thyme and a dash of salt & pepper.
  6. In a serving dish, combine the roasted brussels sprouts, quinoa, pecans, cranberries and toss with vinaigrette. Top with cheese if desired.