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).