Savory Maple-Infused Brussels Sprouts and Quinoa Salad with Edible Flowers
Brussels sprouts have made quite a comeback, evolving from their once-maligned reputation to a beloved staple in many households. When paired with the wholesome goodness of quinoa and the delicate beauty of edible flowers, they create a dish that is as delightful to the eyes as it is to the palate. This Savory Maple-Infused Brussels Sprouts and Quinoa Salad with Edible Flowers is a perfect combination of flavors and textures, making it an impressive addition to your dinner table or a stunning side dish for gatherings.
Why This Salad Is a Must-Try
This recipe is not only nutritious but also versatile, allowing it to shine at any meal. Here’s what makes this salad stand out:
- Health Benefits: Brussels sprouts are rich in vitamins K and C, fiber, and antioxidants. Quinoa, a complete protein, complements these benefits with its high protein content and essential amino acids.
- Unique Flavor Profile: The maple infusion provides a sweet contrast to the earthy taste of Brussels sprouts, while the texture of the quinoa adds a heartiness that makes this salad more satisfying.
- Aesthetic Appeal: Edible flowers bring a pop of color and elegance, enhancing the visual appeal – perfect for impressing guests.
Key Ingredients
To craft this delightful salad, gather the following ingredients:
For the Salad:
- 2 cups Brussels sprouts, halved
- 1 cup quinoa
- 1 cup vegetable broth (or water)
- ½ cup red onion, finely diced
- ½ cup walnuts, chopped
- 1 cup edible flowers (e.g., nasturtiums, pansies, or violets)
- Salt and pepper to taste
For the Maple Dressing:
- 3 tablespoons pure maple syrup
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
Step 1: Prepare the Quinoa
- Rinse the quinoa under cold water to remove any bitterness.
- In a medium saucepan, combine the rinsed quinoa and vegetable broth.
- Bring to a boil over medium heat, then reduce to a simmer. Cover and cook for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool.
Step 2: Roast the Brussels Sprouts
- Preheat your oven to 400°F (200°C).
- Toss the halved Brussels sprouts in a bowl with olive oil, salt, and pepper.
- Spread them on a baking sheet in a single layer and roast for 20-25 minutes, or until they are golden and tender, occasionally flipping them halfway through for even roasting.
Step 3: Prepare the Maple Dressing
- In a small bowl, whisk together the maple syrup, olive oil, apple cider vinegar, and Dijon mustard.
- Season with salt and pepper to taste. Adjust sweetness or acidity according to your preference.
Step 4: Combine All Ingredients
- In a large bowl, combine the cooked quinoa, roasted Brussels sprouts, diced red onion, and chopped walnuts.
- Drizzle the maple dressing over the salad and toss gently to combine.
- Carefully fold in the edible flowers, reserving a few for garnish.
Tips for Serving
- Warm or Cold: This salad can be enjoyed warm or chilled, making it a versatile option for any gathering.
- Add Protein: To make the salad more filling, consider adding grilled chicken, roasted chickpeas, or feta cheese.
- Substitutions: Feel free to swap Brussels sprouts with kale or spinach for a different green, and use any edible flowers you can find locally.
Conclusion
This Savory Maple-Infused Brussels Sprouts and Quinoa Salad with Edible Flowers is a celebration of flavors and visuals that is sure to delight your family and friends. The nutritional benefits, combined with the stunning presentation, make it a perfect centerpiece for any meal. Whether you’re hosting a formal dinner or enjoying a cozy night in, this salad offers a unique twist that will leave everyone asking for the recipe. So, roll up your sleeves and dive into this colorful culinary adventure!