Apple Cranberry Cashew Shaved Brussels Sprouts Quinoa Salad
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
- 2 cloves garlic minced
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
- 2 tbsp apple cider vinegar
- 2 green onions sliced
- 1/4 cup fresh orange juice
- 2 tbsp avocado oil
- 1 tsp grated orange zest
- 2 tbsp unpasteurized honey
- 1-1/2 tsp salt (i use himalayan salt)
- 1 tsp pure vanilla extract (storebought or homemade)
- 1 tsp finely chopped fresh thyme
- 1 tsp finely chopped fresh rosemary
- 907 g (2lb) brussels sprouts
- 2 cups (300g | 10.5oz) cooked tricolor quinoa cooled
- 1 cup (140g | 5oz) dried cranberries
- 3/4 cup (85g | 3oz) dry roasted cashews
- 1 gala apple peel on cored and diced
- Carbohydrate 0.89717251850007 g
- Cholesterol 0 mg
- Fat 4.68963574665627 g
- Fiber 0.106428522155357 g
- Protein 0.107988846510645 g
- Saturated Fat 0.545166346779032 g
- Serving Size 1 1 Serving (166g)
- Sodium 0.516516786914165 mg
- Sugar 0.790743996344713 g
- Trans Fat 0.21263539638041 g
- Calories 46 calories
Trim off the bottoms and outer leaves of your Brussels sprouts and then shave or slice them really thinly. The most efficient way to get this done is by using the slicing disk of your food processor, but alternatively, you could grate them with a box grater or slice them thinly with a sharp knife.Bring about 8 cups of salted water to the boil; while waiting for the water to boil, prepare a large bowl with lots of icy cold water and reserve.As soon as the water starts to boil, carefully add the shaved Brussels sprouts and leave them in for about 30 to 45 seconds, just until they're slightly softened and turn a beautiful vibrant green. Drain and immediately plunge them in the icy cold water then move them around delicately until completely chilled.Transfer to a colander and let drain until ready to use.Make the dressing by combining all the ingredients together in a bowl or glass measuring cup and whisking vigorously until well combined; set aside.Combine the Brussels sprouts, cooked quinoa, dried cranberries, dry roasted cashews, diced apple and green onions in a large mixing bowl. Add the vinaigrette and mix until really well combined.Serve immediately or place in the fridge for a couple of hours to allow flavors to develop.This salad will keep well for 4 to 5 days in the refrigerator.
