Sonoran Salad¶
 Serves |
 Total Time |
|---|---|
| 8 | 45 minutes |
Ingredients¶
4 pkgs shredded Brussels sprouts
266 g dry quinoa
300 g vegetable broth
4 cans black beans- some cilantro
400 g corn
400 g Pico de Gallo
0.67 cup pickled jalapeño
1 roasted red pepper dressing- some black cumin (optional)
Cookware¶
- 1 large bowl
Instructions¶
Step 1¶
Preheat oven to 400°F. Roast shredded Brussels sprouts for 20 minutes.
Step 2¶
Cook dry quinoa in vegetable broth for 15 minutes.
Step 3¶
Remove from heat and cover and let cooked quinoa sit for 10 minutes. Season to taste.
Step 4¶
Combine Brussels sprouts, cooked quinoa, black beans, cilantro, corn, Pico de Gallo, and pickled jalapeño in a large bowl.
Step 5¶
Serve with roasted red pepper dressing.
Step 6¶
Top with black cumin (optional).