Name: Roasted Brussels Sprouts, Quinoa & Lentil Salad with Spicy Caesar Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup quinoa (rinsed well and drained); 1 cup vegetable stock; 1 lb Brussels sprouts (halved); 1 tablespoon olive oil; 1 teaspoon onion powder; 1 teaspoon garlic powder; Sea salt and ground black pepper (to taste); 1 cup raw cashews (soaked for at least 2 hours and drained); 3 cloves garlic (peeled); 2 tablespoons nutritional yeast; 1 tablespoon capers; 1 tablespoon lemon juice; 1 tablespoon olive oil; 1 teaspoon Dijon mustard; 1 teaspoon vegan Worcestershire sauce; 1-2 teaspoons hot sauce of choice; 1/2 cup water; 1 cup cooked lentils ((from a 15oz/443ml can), rinsed and drained); 1/2 cup pickled red onions; 1/2 cup oil-packed sun-dried tomatoes (finely chopped); 3 tablespoons toasted sunflower seeds; Chopped parsley or chives (optional for garnish)

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If you’re on the hunt for a hearty, nutritious salad that balances delightful textures and flavors, look no further! This Roasted Brussels Sprouts, Quinoa & Lentil Salad with Spicy Caesar Dressing is a game-changer. It combines the earthy tones of roasted Brussels sprouts with the protein-packed goodness of quinoa and lentils, all brought together with a zesty, spicy dressing that packs a punch. Perfect for meal prep or a cozy dinner, this recipe not only satisfies your taste buds but also fuels your body with wholesome ingredients. Let’s dive into this delicious creation!

What Sets This Recipe Apart

This salad is not just any ordinary salad; it’s a complete meal in a bowl! The combination of roasted Brussels sprouts, fluffy quinoa, and hearty lentils makes it incredibly filling and satisfying. The spicy Caesar dressing brings a unique twist that elevates the flavors, making it a standout dish for any occasion. Whether you are serving it as a side dish or making it the star of your meal, this salad offers a delightful mix of crunch, creaminess, and spice that will keep you coming back for more.

Ingredient List

1 cup quinoa, rinsed well and drained
1 cup vegetable stock
1 lb (454 grams) Brussels sprouts, halved
1 tablespoon olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
Sea salt and ground black pepper, to taste
1 cup raw cashews, soaked for at least 2 hours and drained
3 cloves garlic, peeled
2 tablespoons nutritional yeast
1 tablespoon capers
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 teaspoon vegan Worcestershire sauce
1-2 teaspoons hot sauce of choice
1/2 cup water
Sea salt and ground black pepper, to taste
1 cup cooked lentils (from a 15oz/443ml can), rinsed and drained
1/2 cup pickled red onions
1/2 cup oil-packed sun-dried tomatoes, finely chopped
3 tablespoons toasted sunflower seeds
Chopped parsley or chives, optional for garnish

Cook’s Kit

Large mixing bowl for combining ingredients
Medium saucepan for cooking quinoa
Baking sheet for roasting Brussels sprouts
High-speed blender or food processor for making the dressing
Measuring cups and spoons for accuracy
Sharp knife and cutting board for chopping

Cooking Roasted Brussels Sprouts, Quinoa & Lentil Salad with Spicy Caesar Dressing: The Process

Step 1: Prepare the Quinoa

Start by rinsing the quinoa under cold water to remove its natural coating, which can make it taste bitter. In a medium saucepan, combine the rinsed quinoa and vegetable stock. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it sit covered for an additional 5 minutes before fluffing with a fork.

Step 2: Roast the Brussels Sprouts

Preheat your oven to 400°F (200°C). On a baking sheet, toss the halved Brussels sprouts with olive oil, onion powder, garlic powder, sea salt, and black pepper. Spread them out in a single layer and roast for about 20-25 minutes, or until they are golden brown and crispy on the edges. Give them a stir halfway through for even cooking.

Step 3: Make the Spicy Caesar Dressing

In a high-speed blender or food processor, combine the soaked and drained cashews, garlic, nutritional yeast, capers, lemon juice, olive oil, Dijon mustard, vegan Worcestershire sauce, hot sauce, and water. Blend until smooth and creamy, adding more water if needed to reach your desired consistency. Taste and adjust seasoning with salt and pepper.

Step 4: Assemble the Salad

In a large mixing bowl, combine the cooked quinoa, roasted Brussels sprouts, cooked lentils, pickled red onions, sun-dried tomatoes, and toasted sunflower seeds. Drizzle the spicy Caesar dressing over the salad and toss gently to combine, ensuring everything is well-coated.

Step 5: Serve and Garnish

Transfer the salad to a serving platter or individual bowls. If desired, garnish with chopped parsley or chives for a fresh touch. Enjoy immediately, or store in the refrigerator for later!

Dietary Customizations

For a nut-free version, omit the cashews and use tahini or sunflower seed butter for the dressing.
To make it gluten-free, ensure the Dijon mustard and Worcestershire sauce are verified gluten-free.
For added protein, consider adding chickpeas or a scoop of your favorite plant-based protein.
Customize the heat level by adjusting the amount of hot sauce to suit your taste preference.

Flavor Logic

The flavor profile of this Roasted Brussels Sprouts, Quinoa & Lentil Salad with Spicy Caesar Dressing is a delightful marriage of earthy, nutty, and zesty notes. Roasting the Brussels sprouts enhances their natural sweetness and gives them a satisfying crunch, while the quinoa and lentils provide a hearty base. The creamy, spicy Caesar dressing ties everything together with its tangy flavor and adds a kick that keeps each bite exciting. The pickled red onions and sun-dried tomatoes bring brightness and depth, making every forkful a burst of flavor.

Freezer-Friendly Notes

This salad is great for meal prep! You can store the components separately in airtight containers. The quinoa, Brussels sprouts, and lentils freeze well, but the dressing is best made fresh. Once thawed, simply reheat the quinoa and Brussels sprouts in the microwave or oven before assembling the salad. This way, you’ll have a quick and nutritious meal ready to go whenever you need it!

Helpful Q&A

Can I use frozen Brussels sprouts instead of fresh?

Yes, you can use frozen Brussels sprouts, but keep in mind that they may have a softer texture after cooking. Roast them straight from frozen for the best results, and adjust the cooking time as needed.

How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors will meld together even more, making it taste even better the next day!

Can I make this salad ahead of time?

Absolutely! This salad is perfect for meal prep. Prepare the components ahead of time and assemble it just before serving to keep everything fresh and crisp.

What can I substitute for lentils?

If you’re not a fan of lentils, you can swap them for black beans, chickpeas, or even cooked quinoa if you want to keep it quinoa-centric. Each option will provide protein and texture to the salad.

Ready, Set, Cook

Now that you have all the steps, tips, and tricks at your fingertips, it’s time to get cooking! Gather your ingredients and embrace the vibrant flavors of this Roasted Brussels Sprouts, Quinoa & Lentil Salad with Spicy Caesar Dressing. Whether you’re preparing it for a weeknight dinner or a special gathering, this salad is sure to impress and satisfy. Happy cooking!