Warm Brussels Crunch Salad

Name: Warm Brussels Crunch Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 people
Ingredients: 1 cup cooked quinoa; 1 tablespoon unsalted butter; ½ cup seasoned panko breadcrumbs; 1 pound brussels sprouts; 1 tablespoon olive oil; 2 garlic cloves; kosher salt and pepper; ⅓ cup marcona almonds; ¼ cup freshly grated Parmesan cheese; 3 tablespoons lemon juice; 2 tablespoons champagne vinegar; 1 1/2 tablespoons honey; 2 garlic cloves; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup extra virgin olive oil

User Reviews

4.9

105 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
4 people
Course
Salad
Cuisine
American

Warm Brussels Crunch Salad

Kian Mendoza

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This warm brussels crunch salad is loaded with texture and flavor! Toasty breadcrumbs, marcona almonds and parmesan make this delish!

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Ingredients

Servings

1 cup cooked quinoa
1 tablespoon unsalted butter
½ cup seasoned panko breadcrumbs
1 pound brussels sprouts, stems removed and sliced
1 tablespoon olive oil
2 garlic cloves, minced
kosher salt and pepper
⅓ cup marcona almonds, chopped
¼ cup freshly grated Parmesan cheese

lemon vinaigrette

3 tablespoons lemon juice
2 tablespoons champagne vinegar
1 1/2 tablespoons honey
2 garlic cloves, finely minced or pressed
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup extra virgin olive oil

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Instructions

I love using leftover quinoa for this. If you don’t have leftovers, make a batch of quinoa! It will only take 15 minutes. You can also use another favorite grain for this.
I like to prep by making the lemon vinaigrette first. You can make this ahead of time and store it in the fridge, it will last a few days. You can also make it fresh. Shake it up before using.
I also like to make the breadcrumbs too, this way everything is ready to go. Heat the butter in a small skillet over medium heat. Add the breadcrumbs and stir to coat them in the butter. Toast for 2 to 3 minutes, until they are golden in color and crunchy. Turn off the heat.
Heat the olive oil in a large skillet over medium-low heat. Add in the brussels sprouts and garlic with a big pinch of salt and pepper. Cook, stirring often, until the brussels softened slightly and are bright green in color. Stir in the cooked quinoa.
Transfer the brussels and quinoa to a large bowl. Drizzle with the lemon dressing and toss. Top with the marcona almonds, parmesan cheese and toasted breadcrumbs. Serve immediately while warm. Leftovers are good cold too!

lemon vinaigrette

In a bowl, whisk together the vinegar, lemon juice, honey, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so, so feel free to make a double batch if desired!