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Shaved Brussels Sprout, Meyer Lemon, and Quinoa salad


Martha Stewart

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  • 1 cup quinoa, rinsed well
  • Coarse salt
  • 1 Meyer lemon
  • 1/4 cup extra-virgin olive oil
  • 8 ounces Brussels sprouts, trimmed and thinly sliced (preferably on a mandolin)
  • 1/4 cup walnuts
  • 2 scallions, thinly sliced (1/3 cup)
  • 1/2 dried chili de arbol, crumbled, or a 1/4 teaspoon crushed red-pepper flakes



Step 1

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.


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