Brussels Sprouts and Quinoa Salad - Christina Cooks
Roasted Brussels sprouts with quinoa and pecans in a fresh arugula salad. A tasty and nutritious weeknight meal!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.christinacooks.com.
Ingredients
- 2-3 cups leftover cooked Brussels sprouts
- 1 cup cooked quinoa
- 2 cups baby arugula or other salad greens
- ½ cup coarsely chopped pecan pieces
- 3 tablespoons extra virgin olive oil
- 2 teaspoons juice of a fresh lemon
- Sea salt
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