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Homemade Roasted Brussels Sprouts, Quinoa & Lentil Salad with Spicy Caesar Dressing photo

Roasted Brussels Sprouts, Quinoa & Lentil Salad with Spicy Caesar Dressing

This Roasted Brussels Sprouts Salad is a hearty meal packed with protein and flavor! The spicy Caesar dressing takes it to the next level.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 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

Equipment

  • Large mixing bowl
  • Medium saucepan
  • Baking sheet
  • High-speed blender or food processor
  • Measuring cups and spoons
  • Sharp knife and cutting board

Method
 

Cooking Instructions:
  1. Start by rinsing the quinoa under cold water to remove its natural coating. 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.
  2. 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. Roast for about 20-25 minutes, or until golden brown.
  3. In a high-speed blender or food processor, combine the soaked cashews, garlic, nutritional yeast, capers, lemon juice, olive oil, Dijon mustard, vegan Worcestershire sauce, hot sauce, and water. Blend until smooth and creamy.
  4. 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 dressing over the salad and toss gently.
  5. Transfer the salad to a serving platter or individual bowls. Garnish with chopped parsley or chives if desired. Enjoy immediately or store in the refrigerator!

Notes

  • For a nut-free version, substitute cashews with tahini or sunflower seed butter for the dressing.
  • Ensure that the Dijon mustard and Worcestershire sauce are gluten-free for a gluten-free version.
  • For added protein, consider incorporating chickpeas or another plant-based protein.