Quinoa Kale and Brussels Sprout Salad with Lemon Parmesan Dressing
This Quinoa Kale and Brussels Sprout Salad with Lemon Parmesan Dressing is a fresh, hearty side salad made with fluffy white quinoa, chopped kale, tender Brussels sprouts, roasted almonds and Parmesan cheese. The homemade lemon Parmesan dressing is bright and savoury, with just enough honey to balance the lemon.It’s a great make-ahead quinoa salad for Thanksgiving, Christmas, Easter, potlucks or family dinners. The kale and Brussels sprouts hold up well, and the almonds add a really nice crunch.
Equipment
- Medium saucepan with lid
- Fine mesh strainer
- Large mixing bowl
- Skillet or frying pan
- Small mixing bowl or jar for dressing
- Whisk
- Cutting board
- Sharp chef’s knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Serving bowl
Ingredients
Quinoa Kale Brussels Sprout Salad
- ¾ cup quinoa white and rinsed
- 1½ cups water
- ½ teaspoon salt
- 3 cups Brussels sprouts
- 3 cups kale finely chopped and tough stems removed
- ½ cup roasted almonds whole, plus a few roughly chopped
- ½ cup Parmesan cheese freshly grated
- 2 tablespoons olive oil divided
- 1 garlic clove finely minced
- Salt to taste
- Freshly ground black pepper to taste
Lemon Parmesan Dressing
- ¼ cup olive oil extra-virgin
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 garlic clove finely grated
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons Parmesan cheese finely grated
Instructions
Cook the quinoa
- Add the rinsed white quinoa, water and ½ teaspoon salt to a medium saucepan. Bring to a boil, then reduce the heat to low and cover.
- Cook for about 15 minutes, or until the liquid has been absorbed. Remove from the heat and let the quinoa sit covered for 5 minutes. Fluff with a fork and set aside to cool.
Prepare the Brussels sprouts
- Set aside 6–8 Brussels sprouts and cut them in half. Thinly slice or shred the remaining Brussels sprouts.
- Keeping some larger halves gives this quinoa kale Brussels sprout salad more texture and makes it look especially nice when served.
Cook the Brussels sprout halves
- Heat 1 tablespoon olive oil in a skillet over medium-high heat.
- Place the halved Brussels sprouts cut-side down and cook for about 3–4 minutes, until lightly browned. Turn and cook for another 2 minutes, or until just tender.
- Season lightly with salt and black pepper, then remove from the skillet.
Cook the shredded Brussels sprouts
- Add the remaining tablespoon of olive oil to the skillet.
- Add the shredded Brussels sprouts and minced garlic. Cook for 2–3 minutes, stirring occasionally, until slightly softened but still bright green.
- Don’t cook them too long. A little bite is good here.
Prepare the kale
- Place the finely chopped kale in a large salad bowl.
- Add a small pinch of salt and a light squeeze of fresh lemon juice. Gently massage the kale for about 1 minute, just until it begins to soften.
Make the lemon Parmesan dressing
- In a small bowl or jar, combine the extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey, grated garlic, salt, black pepper and finely grated Parmesan.
- Whisk until the lemon Parmesan dressing is lightly emulsified and slightly cloudy.
Assemble the salad
- Add the cooled quinoa and cooked shredded Brussels sprouts to the kale.
- Add most of the roasted almonds and Parmesan cheese. Drizzle with the lemon Parmesan dressing and toss gently until everything is evenly coated.
- Start with a little less dressing and add more as needed. Quinoa absorbs dressing quickly.
Finish and serve
- Transfer the quinoa kale and Brussels sprout salad to a serving bowl.
- Arrange the browned Brussels sprout halves over the top and finish with the remaining almonds, chopped almonds, extra Parmesan and freshly ground black pepper.
- Serve immediately or refrigerate until ready to serve.
For the best quinoa kale Brussels sprout salad, let the quinoa cool completely before tossing it with the kale, Brussels sprouts and lemon Parmesan dressing. This keeps the greens fresh and gives the salad a better texture instead of turning soft or heavy.
Notes
- Cool the quinoa first: Let the cooked white quinoa cool before mixing it with the kale and Brussels sprouts. Warm quinoa can soften the greens too much.
- Don’t overcook the Brussels sprouts: Cook them just until tender and lightly browned. Keeping a little texture makes this quinoa kale Brussels sprout salad much better.
- Massage the kale briefly: A little lemon juice and salt helps soften the kale, but don’t overdo it. About a minute is plenty.
- Use freshly grated Parmesan: Fresh Parmesan melts into the lemon Parmesan dressing more smoothly and gives the salad a better savoury flavour.
- Toast the almonds: Roasted or lightly toasted almonds add crunch and bring out a deeper nutty flavour in this healthy quinoa salad.
- Add the dressing gradually: Quinoa absorbs dressing quickly, so start with less and add more as needed. The salad should be well coated, not soggy.
- Whisk the dressing before serving: The olive oil may separate as the lemon Parmesan vinaigrette sits. A quick whisk brings it back together.
- Save some toppings for the end: A few browned Brussels sprout halves, almonds and extra Parmesan on top make this holiday quinoa salad look much more appealing.
- Make it ahead: This make-ahead quinoa kale salad holds up well in the refrigerator because kale and Brussels sprouts are sturdier than lettuce.
- Taste before serving: After chilling, the salad may need a little extra lemon juice, salt, black pepper or Parmesan to brighten the flavours again.
Nutrition
Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 13gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gCholesterol: 10mgSodium: 722mgPotassium: 514mgFiber: 5gSugar: 3gVitamin A: 2194IUVitamin C: 71mgCalcium: 267mgIron: 3mg
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