Quinoa, Brussels Sprouts, and Grape Salad

red quinoa, shredded Brussels sprouts, red grapes, pecans, orange-thyme vinaigrette

Serves: 2 | Time to Table: 30 minutes | Calories: 516 | Protein Category: Vegan | Allergens: Contains Tree Nuts (Pecans). May also contain Egg, Milk, Peanuts, Soy, Tree Nuts + Wheat | Excellent Source of: Fiber, Iron, Protein, Vitamin C | Good Source of: Potassium, Vitamin A


$11.99/Serving
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Equipment:

  • - Chef's Knife
  • - Colander
  • - Liquid Measuring Cup
  • - Measuring Spoons
  • - Medium Saucepan with Lid
  • - Small Bowl

What You Need:

  • - Course Ground Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Apple Cider Vinegar
  • - Fresh Thyme
  • - Halved Brussels Sprouts
  • - Orange Halves
  • - Pecan Pieces
  • - Red Grapes
  • - Red Quinoa

Wine Pairings by @grapefriend

The floral and tangerine notes in a Viognier will accent the orange notes here beautifully.

Beer Pairings

An Amber Lager is the perfect choice with a balance of sweetness and bitterness.

TK Table Talk:

What are you really good at, but embarrassed that you are good at it?

What To Do:

Quinoa, Brussels Sprouts, and Grape Salad - Step 1

1. Start quinoa: Place quinoa in a fine-mesh strainer. Rinse under cold water for a solid minute, swishing quinoa with your hand while rinsing. Drain. (If you don’t have a fine mesh strainer, you can skip this step.) In a medium saucepan, over medium-high heat, add 2 teaspoons olive oil and drained quinoa. Cook, stirring, for 1 minute.

2. Finish quinoa: Add 1 cup water and ¼ teaspoon salt to pan. Bring to a rolling boil. Reduce heat to low and cook, covered for 15 minutes. Remove pot from heat, and let stand, COVERED, 5 minutes. Fluff quinoa gently with a fork.

Quinoa, Brussels Sprouts, and Grape Salad - Step 2

3. Prep ingredients: Thinly slice Brussels sprouts crosswise. Halve grapes; chop pecans.

Quinoa, Brussels Sprouts, and Grape Salad - Step 3

4. Remove thyme leaves from stems.

Quinoa, Brussels Sprouts, and Grape Salad - Step 4

5. Make vinaigrette: Grate zest from orange half and squeeze juice; place in a small bowl. Add vinegar, 2 tablespoons olive oil, ONLY 1 tablespoon thyme (use remaining thyme to flavor a lemon-infused seltzer water), and ¼ teaspoon each salt and pepper. Whisk until combined.

6. Finish salad: Combine quinoa, Brussels sprouts, grapes, pecans, and vinaigrette in a serving bowl. Toss to coat.

To Serve: Divide salad evenly between 2 serving plates or bowls.

Pro Tip:

Add the hot quinoa to the Brussels sprouts and allow to stand for a few minutes to soften the Brussels sprouts.
Spice it Up!: Stir ¼ teaspoon crushed red pepper into the vinaigrette to make this dish spicy.

terraskitchen.com

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos. #tklife

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