Warm Golden Quinoa Salad with Caramelized Brussels Sprouts, Green Apple and Feta with Maple Mustard Vinaigrette

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. On a sheet pan, toss the Brussels sprouts with 15 ml (1 tbsp) olive oil, 2.5 g (1/2 tsp) salt, and black pepper. Roast for 20 to 25 minutes, stirring halfway through, until golden and caramelized.

2. 2

   2. Meanwhile, place the quinoa in a saucepan with the water and a pinch of salt. Bring to a boil, then reduce the heat, cover, and cook for 12 to 15 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes. Fluff the quinoa with a fork.

3. 3

   3. In a large skillet over medium heat, toast the pecans for 2 to 3 minutes, stirring constantly, until fragrant. Remove and set aside.

4. 4

   4. In the same skillet, add 15 ml (1 tbsp) olive oil and the cooked quinoa. Cook for 3 to 4 minutes, stirring, until some grains are lightly golden and separated.

5. 5

   5. In a small bowl, whisk together the maple syrup, Dijon mustard, lemon juice, the remaining 15 ml (1 tbsp) olive oil, and 2.5 g (1/2 tsp) salt until emulsified into a vinaigrette.

6. 6

   6. In a large bowl, combine the golden quinoa, roasted Brussels sprouts, green apple, toasted pecans, and parsley. Pour in the vinaigrette and toss gently to coat everything evenly.

7. 7

   7. Add the crumbled feta, toss only once so it does not break down too much, and taste to adjust salt if needed. Serve the salad warm.

8. 8

   8. For a more defined presentation, let the salad rest for 2 minutes before serving so the apple warms slightly and the vinaigrette clings better.