Side dishe for 4

Roasted Brussels Sprout Quinoa Salad

Name: Roasted Brussels Sprout Quinoa Salad
Total time: 37 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup quinoa; 2 cups water; 1/2 tsp salt; 2 cloves garlic peeled; 2 tbsp extra virgin olive oil; 1 tbsp balsamic vinegar; 2 cups brussels sprouts; 1/2 onion; 1/2 cup pomegranate seeds; 3 tbsp lemon juice; 4 tbsp extra virgin olive oil; 1/4 tsp kosher salt; 1/4 tsp ground black pepper

Quinoa and roasted Brussels sprouts combine with onion, pomegranate seeds, and a bright lemon balsamic dressing.

Typical price

$4.47for 4 servings

$1.12 per serving$4.47 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: primaverakitchen.com

37 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

American Vegetarian Vegan Dairy-free Budget Side dishes Cold-weather comfort Winter Summer

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Quinoa, couscous, barley$0.20/oz typical	6 oz	$1.20Typical price
Garlic$0.75 each typical	0.25	$0.15Typical price
Brussels sprouts$3.49/lb typical	0.45 lb	$1.53Typical price
Onions$1.29/lb typical	0.2 lb	$0.26Typical price
Peaches, pears, plums$2.49/lb typical	0.2 lb	$0.47Typical price
Juice, soda and mixers$0.04/oz typical	1.5 oz	$0.06Typical price
Total for the servings shown		$4.47

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilVinegarSalt and pepper

Not included in the cost.

Ingredients

1 cup quinoa
2 cups water
1/2 tsp salt
2 cloves garlic peeled
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
2 cups brussels sprouts
1/2 onion
1/2 cup pomegranate seeds
3 tbsp lemon juice
4 tbsp extra virgin olive oil
1/4 tsp kosher salt
1/4 tsp ground black pepper

Steps

Heat the oven to 425 F and line a large baking pan with oil.
Combine the quinoa, water, salt, and peeled garlic in a saucepan, then bring it to a boil.
Cover the saucepan, reduce the heat to low, and simmer for 15 minutes before resting it covered for 5 minutes.
Toss the Brussels sprouts and onion with 2 tablespoons olive oil, then roast for 18 to 20 minutes, stirring once.
Whisk the remaining olive oil, balsamic vinegar, lemon juice, salt, and pepper in a large bowl.
Remove the garlic from the quinoa, fluff the grains, and toss them with the roasted vegetables, dressing, and pomegranate seeds.