This rosemary Brussels sprout quinoa salad is vegan, gluten-free, incredibly delicious, and protein-packed. It requires minimal ingredients and tons of flavor. The rosemary adds tons of flavor, and when you combine it with the natural sweetness of the maple syrup, it’s the perfect touch.

Rosemary Brussels Sprout Quinoa Salad [Vegan, Gluten-Free]

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Calories

175

Serves

4-6

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Ingredients

For the Salad:

  • 1 pound Brussels sprouts, halved
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 2 cups cooked quinoa
  • 1/3 cup hemp hearts

For the Dressing:

  • 1/3 cup tahini
  • 2 tablespoons maple syrup
  • 1 tablespoon minced rosemary
  • 1/2 teaspoon sea salt
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Preparation

  1. Pre-heat your oven to 400°F.
  2. Mix together the Brussels sprouts, balsamic vinegar, and sea salt. Pour that mixture over the Brussels sprouts and coat well (see photo). Bake for 25-30 minutes, until crispy.
  3. Once done, remove from the oven and add to a large bowl along with the cooked quinoa and hemp hearts.
  4. Whisk together the dressing. Pour over the dressing and mix well.
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Nutritional Information

Per Serving: Calories: 175 | Carbs: 30 g | Fat: 4 g | Protein: 6 g | Sodium: 453 mg | Sugar: 8 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.