Kale Quinoa Curry Salad w/ Roasted Brussel Sprouts
Vegan, Vegetarian, Gluten-Free
- 2 cups brussel sprouts (whole)
- 1 Tbsp coconut oil
- 1/2 cup dry quinoa
- 1 Tbsp curry powder
- 3 mini red peppers
- 1 cup chopped kale
Preheat oven to 375 degrees.
Cut the brussel sprouts into halves and spread out over baking sheet. Drizzle or brush the coconut oil over each one. Bake about 20 minutes, or until soft.
While the brussel sprouts are roasting, cook the quinoa according to directions. When it's nearly done cooking, add in the curry powder and mix.
Slice or chop the mini red peppers and kale.
Top the kale and peppers with the cooked quinoa and brussel sprouts. Serve and enjoy!