Eat*Drink*Cleveland

A hungry girl's adventures in Cleveland and beyond.

Mexican Brussels Sprout and Quinoa Salad

I love comfort food but I still crave the fresh crunch of a good salad no matter the season. This refreshing and healthy salad is perfect year round but is a great way to balance out a heavy holiday meal. Plus it's really festive looking too!
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It's perfect for bringing to a potluck because it satisfies basically every dietary requirement: it's gluten-free, dairy-free, vegan, and vegetarian. This recipe makes enough for a crowd, but it's easy to cut in half if needed. I like to make the full recipe because it's great leftover. It quick and easy enough for a weeknight dinner too.

I use a food processor for this because it's a huge time saver. You could hand chop or purchase pre-shredded Brussels sprouts if you don't have one. But freshly shredded are way cheaper and taste SO much better! Plus you know that they were actually washed.

Mexican Brussels Sprout and Quinoa Salad


1-2 lbs fresh Brussels Sprouts (enough to make 8 cups shredded) 
1 fresh jalapeno, divided
2 garlic cloves
1/2 c. red pepper (I use the mini peppers)
4 green onions, sliced
4 - 6 radishes, julienned 
1 cup chopped cilantro
1 c. drained and rinsed black beans
2 c. cooked quinoa, cooled 
Zest of 2 limes

Dressing:

4 T lime juice
4 T olive oil
2 T honey
½ t. Salt
Fresh ground pepper to taste
1 teaspoon whole toasted coriander seeds, slightly crushed

Garnishes:

1 c. toasted pepitas or slivered almonds
2 avocados, cubed
1/2 jalapeno, thinly sliced
1 mini red pepper, thinly sliced
2 radishes, julienned

Directions:

Shred Brussels Sprouts in food processor. Place in large bowl

Add 1/2 jalapeno and garlic to food processor. Use chopping blade and pulse until very finely minced. Add to bowl of sliced sprouts. Stir in quinoa until evenly distributed. Add sliced red pepper, lime zest, green onions, cilantro, and radishes to bowl. Mix well.

Make dressing: whisk olive oil, lime juice, honey, cumin, salt and pepper until combined. Check seasoning and adjust if needed. Stir in coriander seeds. Pour over Brussels Sprout mixture and toss until coated. 

Add beans and avocado. Fold to combine. Place in serving dish.

Garnish with pepitas, sliced jalapenos, avocado, sliced red peppers and radish sticks. 
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This salad holds up great for several days and is perfect for lunches. If you plan on eating this for more than one day, leave out the avocado and pepitas and add them just before serving. 

Variations:

You can add grilled shrimp or chicken for an even heartier meal.  Tomatoes or broccoli slaw makes a tasty addition. A nice sprinkle of cotija cheese is delicious too.

If you have any questions, or end up making this, let me know!

2 comments

  1. I love shredded Brussels Sprouts, especially in place of lettuce in a salad. It's the perfect crunch.

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    Replies
    1. Me too! Plus they are so good for you and don't get soggy.

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