Shaved Brussels Sprout, Meyer Lemon, and Quinoa salad

Martha Stewart
Shaved Brussels Sprout, Meyer Lemon, and Quinoa salad
Shaved Brussels Sprout, Meyer Lemon, and Quinoa salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    dried chili de arbol, crumbled, or a 1/4 teaspoon crushed red-pepper flakes

  • 2

    scallions, thinly sliced (1/3 cup)

  • 1/4

    cup walnuts

  • 8

    ounces Brussels sprouts, trimmed and thinly sliced (preferably on a mandolin)

  • 1/4

    cup extra-virgin olive oil

  • 1

    Meyer lemon

  • Coarse salt

  • 1

    cup quinoa, rinsed well

Directions

Place quinoa and 1 1/2 cups water in a small saucepan with a pinch of salt. Bring to a boil, reduce heat to a simmer, and cook, covered, until grains are tender and water has been absorbed, about 16 minutes. Transfer to a bowl and cool. Peel 4 long strips of zest from a lemon with a vegetable peeler; thinly sliced. Juice the lemon into a bowl to produce about 2 tablespoons. Whisk in oil in a slow, steady stream. Add zest, sprouts, walnuts, scallions, and chili to quinoa. Season with 3/4 teaspoon of salt and drizzle with vinaigrette. Stir to combine. Serve immediately or refrigerate up to 3 days.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: