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Kale Quinoa Curry Salad w/ Roasted Brussel Sprouts! Vegan, Vegetarian, and Gluten-Free!

Kale Quinoa Curry Salad w/ Roasted Brussel Sprouts

Vegan, Vegetarian, Gluten-Free
Course Main Course, Salad, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 309kcal


  • 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!


Calories: 309kcal