September Quinoa Harvest Salad
Ingredients
2 cups Brussels sprouts
2 heads chopped Romaine lettuce
¼ cup Craisins (no added sugar)
1 Apple
1 (15 oz.) can chick peas, rinsed
2 T Apple cider vinegar
1 t Dijon mustard
3 T Olive oil
¼ cup slivered almonds
½ cup quinoa, cooked
Instructions
Place the quinoa in a small saucepan and rinse a few times. Add 1cup water and bring it to a boil over medium high heat. Reduce heat to medium low and simmer for about 15 minutes
Wash the Brussels sprouts thoroughly and chop in half. Chop up romaine lettuce and apple.
Once the quinoa is cooked, add shaved Brussels sprouts, cover and let it sit for 10-15 minutes to soften.
Mix olive oil, apple cider vinegar and Dijon mustard together in salad dressing dispenser to make dressing.
In a large bowl, combine shaved Brussels sprouts, romaine, apples quinoa, chick peas, almonds and craisins. Toss with dressing and serve warm.
Per serving (1 ½ cups): 200 calories; 5g fat; 20 g carbohydrates; 15 g total sugars; 2g fiber; 8g protein; 430 mg sodium
