Easy shredded brussels sprouts, cranberry and quinoa salad with orange hemp
Try this Easy shredded brussels sprouts, cranberry and quinoa salad with orange hemp recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/4 cup water
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- dressing
- 3/4 cup slivered almonds
- 1 tsp apple cider vinegar
- 2 tsp maple syrup
- 1 cup shelled hemp seeds
- 1 pound brussels sprouts* (ends trimmed and shredded)
- 1 1/2 cup cooked quinoa (according to package directions)
- 3/4 cup dried cranberries (i also threw in some golden rai
- 1/3 uporange juice
- 1/4 tsp turmeric (optional but adds a great flavor & color
- pinch of s&p
- Carbohydrate 9.7835322613135 g
- Cholesterol 0 mg
- Fat 22.5445940848169 g
- Fiber 2.51937496300377 g
- Protein 4.52615146275945 g
- Saturated Fat 2.72787448232836 g
- Serving Size 1 1 -6 (198g)
- Sodium 743.041485273468 mg
- Sugar 7.26415729830973 g
- Trans Fat 2.59708689587241 g
- Calories 248 calories
Cook your quinoa according to the package instructions.If your brussels sprouts are pre shredded perfect! If not trim the ends and thinly slice.Place shredded brussels sprouts, dried cranberries, slivered almonds and cooked quinoa in a large bowl. Set aside.To make dressing, blend all ingredients in a high powered blender until smooth & creamy. You can add more water if you like depending on the consistency you are looking for.Pour the dressing over the salad and toss to combine. Serve immediately or place in fridge until you are ready to eat. Enjoy!
