Ingredients
Scale
- 1 lb. brussel sprouts, chopped
- 1 can (15.5oz) chick peas
- 2 tbs olive oil
- 2 tsp cumin
- juice of 1/2 lemon
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 cups red quinoa, cooked and cooled
- 1/2 cup dried cranberries
- 1/4 cup roasted sunflower seeds
Dressing
- Zest of 1 lemon
- Juice of 2 lemons
- 1/4 cup olive oil
- 1/3 cup red wine vinegar
- 1 tbs raw honey
- sea salt and black pepper to taste
Instructions
- Pre-heat over to 375 degrees
- Toss brussel sprouts and chick peas with olive oil, cumin, lemon juice, sea salt and black pepper
- Spread evenly onto baking sheet
- Bake 20-25 minutes
- Let cool
- In a large bowl, add red quinoa, dried cranberries and sunflower seeds to brussel sprouts and chick peas
- In a small bowl, whisk together lemon zest, juice of 2 lemons, 1/4 cup olive oil, red wine vinegar and raw honey until honey is dissolved
- Pour vinaigrette over salad
- Toss
Notes
- If you have time cover and refrigerate 1-3 hours before serving.