Roasted Broccoli or Brussels Sprout Salad | Rooted In Wellness
 

Roasted Broccoli or Brussels Sprout Salad

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Yields2 Servings

 4 eggs
 1 clove garlic
 ½ cup quinoa
 1 lemon
 1 lb broccoli or brussels sprouts
 1 red onion
 1 bunch mint
 3 tbsp roasted almonds
 2 oz parmesan cheese
 2 tbsp tahini

1

Preheat oven to 450 degrees
Heat a large pot of lightly salted water to boiling
Cut broccoli into bite sized pieces or Brussels sprouts in ½ or ¼ pieces
Peel and thinly slice the onion
Mince the garlic
Quarter and seed the lemon
Roughly chop the almonds
Grate the cheese if it isn’t already grated
Pick the mint leaves off the stems

2

Cook and peel the eggs:
Add the eggs to the pot of water and cook for 9 minutes
Drain and rinse under cold water for 1 minute to stop cooking
When cooled down, carefully peel the cooked eggs
Slice eggs into rounds and season with salt and pepper

3

Roast the veggies:
While the eggs cook, place the broccoli or Brussels sprouts along with onion on a sheet pan
Drizzle with olive oil and season with salt and pepper, toss to coat
Arrange in a single layer, and roast about 20 minutes or until browned and tender when pierced with a fork. Remove from oven.

4

Make the dressing:
While the veggies roast, in a bowl, combine tahini, juice of 2 lemon wedges, 2 Tbsp water and garlic. Slowly whisk in 1 ½ Tbsp olive oil until well combined. Season with salt and pepper to taste.

5

Cook the quinoa:
While the veggies roast, in a small pot, bring quinoa and 1 cup lightly salted water to a boil. Once boiling reduce heat and cover, cooking until water is absorbed.

6

Finish and dishing up:
In a mixing bowl, combine quinoa, roasted veggies, almonds, cheese, dressing, remaining lemon juice and a drizzle of olive oil. Mix together all ingredients and season with salt and pepper to taste.
Divide between 2 dishes
Top with sliced eggs
Garnish with mint
Enjoy!

Ingredients

 4 eggs
 1 clove garlic
 ½ cup quinoa
 1 lemon
 1 lb broccoli or brussels sprouts
 1 red onion
 1 bunch mint
 3 tbsp roasted almonds
 2 oz parmesan cheese
 2 tbsp tahini

Directions

1

Preheat oven to 450 degrees
Heat a large pot of lightly salted water to boiling
Cut broccoli into bite sized pieces or Brussels sprouts in ½ or ¼ pieces
Peel and thinly slice the onion
Mince the garlic
Quarter and seed the lemon
Roughly chop the almonds
Grate the cheese if it isn’t already grated
Pick the mint leaves off the stems

2

Cook and peel the eggs:
Add the eggs to the pot of water and cook for 9 minutes
Drain and rinse under cold water for 1 minute to stop cooking
When cooled down, carefully peel the cooked eggs
Slice eggs into rounds and season with salt and pepper

3

Roast the veggies:
While the eggs cook, place the broccoli or Brussels sprouts along with onion on a sheet pan
Drizzle with olive oil and season with salt and pepper, toss to coat
Arrange in a single layer, and roast about 20 minutes or until browned and tender when pierced with a fork. Remove from oven.

4

Make the dressing:
While the veggies roast, in a bowl, combine tahini, juice of 2 lemon wedges, 2 Tbsp water and garlic. Slowly whisk in 1 ½ Tbsp olive oil until well combined. Season with salt and pepper to taste.

5

Cook the quinoa:
While the veggies roast, in a small pot, bring quinoa and 1 cup lightly salted water to a boil. Once boiling reduce heat and cover, cooking until water is absorbed.

6

Finish and dishing up:
In a mixing bowl, combine quinoa, roasted veggies, almonds, cheese, dressing, remaining lemon juice and a drizzle of olive oil. Mix together all ingredients and season with salt and pepper to taste.
Divide between 2 dishes
Top with sliced eggs
Garnish with mint
Enjoy!

Roasted Broccoli or Brussels Sprout Salad

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