A super antioxidant powerhouse salad of raw Brussels sprouts, raw beet pesto, and red quinoa with olive oil, lemon, and pecorino cheese. The quinoa is optional and a great addition for added protein and heft.

By: Angela Roberts

Prep time:  30 mins
Cook time:  30 mins
Total time:  1 hour

Serves: 4

  • 1 pound Brussels Sprouts
  • 2 cloves garlic, minced
  • ¼ cup extra virgin olive oil
  • ½ teaspoon lemon zest
  • 1 tablespoon juice from fresh orange
  • ¾ cup grated Pecorino Romano
  • 1 cup uncooked red quinoa (optional)
  • 1 teaspoon sea salt
  • freshly ground black pepper
  • red beet pesto

Rinse Brussels Sprouts thoroughly. Remove some of the large outer leaves to roast. Using a mandolin, shred Brussels sprouts or using a chef’s knife, slice thinly.

Mix together olive oil, lemon zest.

Mix Brussels sprouts with olive oil dressing just until sprouts are wet. Set aside. You will reserve the rest of the dressing for later.

Cook quinoa. Rinse quinoa thoroughly in mesh strainer under running water for two minutes. Place in pot with two cups water and 2 teaspoons salt. Bring to boil, reduce heat, cover, cook for 15 more minutes. Place remaining olive oil in saute pan with 1 clove minced garlic. Lightly sauté.

Add in one tablespoon butter and smoked almonds. Add quinoa. Stir for about two minutes to toast. Add in ½ cup Pecorino Romano cheese. Season with salt and pepper. Pour toasted quinoa over the raw Brussels sprouts. Add in orange juice. Stir. Toss with ½ to 1 cup of red beet pesto.

Serve at room temperature.

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